Meatballs With Roasted Vegetables And Garlic

• 3 cups potatoes, thickly cut
• 2 cups onions, wedges
• 3 cups carrots, thick chunks
• 2 cups turnips, cut in sticks
• 2 cups parsnips, thick cut
• 8 large garlic cloves, halved
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried rosemary
• 1 red pepper, cut into thick wedges
• 1 lb cooked meatballs (recipe below)

1. In large non-stick roasting pan toss mixed vegetables and garlic with oil, rosemary, 1 teaspoons salt, 1/2 teaspoons pepper; spread out into single layer.
2. Roast in 375 degree oven for 35 to 40 minutes or until almost tender.
3. Meatballs; Mix 1 lb. extra lean ground beef with 1 egg, 1/2 cup each dry bread crumbs and finely chopped onion, 1/2 teaspoons each salt and pepper and 1 tablespoons worcestershire sauce; shape into 1 inch (2.5 cm) balls.
4. Stir in red pepper and meatballs; continue roasting about 20 minutes or until vegetables are tender.
5. Arrange in single layer in shallow baking pan; bake in 500 degree oven for 8 to 10 minutes or until no longer pink in center.

potatoes, onions, carrots, parsnips, garlic, olive oil, rosemary, red pepper

Taken from www.food.com/recipe/meatballs-with-roasted-vegetables-and-garlic-116275 (may not work)