Saturday, March 26, 2011

Roasted Root Vegetables

I never knew I liked turnips until I tried this.  This is from a recipe in one of my mom's cookbooks.

Makes 10 servings

*5 medium red potatoes, scrubbed, skins on, and diced into cubes
*4 carrots, peeled & cut into 1/2-inch slices
*2 small turnips, peeled and cubed
*1 garlic clove, minced or pressed
*2 to 4 Tablespoons olive oil
*1 teaspoon dried rosemary, crushed
*1/2 teaspoon salt
*1/4 teaspoon black pepper

Preheat oven to 350.  Spray a 13 x 9 x 2 inch baking dish with cooking spray.  Place potatoes, carrots, turnips, and garlic in the baking dish.  Drizzle with oil.  Sprinkle with rosemary, salt, and pepper.  Stir to coat.

Bake uncovered at 350 for 35 minutes.  Increase temperature to 450.  Bake 20 minutes longer or until vegetables are tender.