Roasted Root Vegetables
- 1 pound turnips $
- 1 pound rutabagas
- 1 pound carrots $
- 1 pound parsnips
- 3 shallots, halved
- 1/2 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 garlic cloves
- Preheat to 400u0b0. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
- Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450u0b0 for 10 to 15 minutes or until hot.
rutabagas, carrots , parsnips, shallots, olive oil, fresh rosemary, kosher salt, black pepper, garlic
Taken from www.epicurious.com/recipes/member/views/roasted-root-vegetables-52956531 (may not work)