Rosemary Roasted Vegetables

• 1/2 pound parsnips
• 1/2 pound carrots
• 1/2 pound turnips
• 1/2 pound sweet potatoes
• 6 medium shallots, peeled
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 2 tablespoons fresh rosemary needles
• 1 head garlic, broken up into cloves (with skin)
• 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 400u0b0F.
2. Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
3. Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
4. In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

parsnips, carrots, turnips, potatoes, shallots, extravirgin olive oil, kosher salt, rosemary needles, garlic, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/rosemary-roasted-vegetables-236313 (may not work)