Rosemary Roasted Root Vegetables

• 4 small red potatoes
• 2 medium turnips, peeled
• 2 medium parsnips, peeled
• 1 small rutabaga, peeled
• 8 shallots, peeled and halved
• 2 garlic cloves, minced
• 1 to 2 tablespoons chopped fresh or 1 teaspoon dried rosemary
• 1 1/2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Vegetable cooking spray

1. Cut first 4 ingredients into 1/2-inch cubes.
2. Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.
3. Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray. Bake at 425u0b0 for 1 hour or until browned, stirring every 20 minutes.
4. Note: To roast vegetables with the Citrus-and-Herb Turkey, place vegetables around turkey, and bake at 325u0b0 for 1 hour and 45 minutes or until browned, stirring very 20 minutes.

red potatoes, parsnips, shallots, garlic, rosemary, olive oil, salt, freshly ground pepper, vegetable cooking spray

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