Roasted Root Vegetables

10 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    {"0":"Preheat to 400\u00b0. 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.","2":"Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450\u00b0 for 10 to 15 minutes or until hot."}

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