Roasted Baby Vegetables

• 1 pound baby beets with tops
• 1/4 cup olive oil, divided
• 1 1/2 tablespoons chopped fresh rosemary
• 1 teaspoon coarse-grained sea salt, divided
• 1/4 teaspoon pepper, divided
• 8 shallots
• 1 pound baby carrots
• 2 medium-size sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
• 1 1/4 pounds turnips, peeled and cut into eighths
• Garnish: fresh rosemary sprigs

1. Cut tops from beets, leaving 1-inch stems. Peel beets, and cut into quarters. Place on a 12-inch square of aluminum foil. Drizzle with 1 tablespoon olive oil; sprinkle with rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Fold up foil sides, forming a bowl. Place foil bowl in 1 end of a large roasting pan; set aside.
2. Peel shallots; cut in half lengthwise.
3. Toss together shallots, carrots, potatoes, turnips, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Place in remaining end of roasting pan.
4. Bake at 450u0b0 for 30 to 40 minutes or until tender.

tops, olive oil, rosemary, coarsegrained sea salt, pepper, shallots, carrots, sweet potatoes, rosemary sprigs

Taken from www.myrecipes.com/recipe/roasted-baby-vegetables (may not work)