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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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It has an unusual combination of vegetables some of which are not used too often. When I cooked this, I cooked it with a roast on the grill. They turned out very tasty, but next time, I would recommend covering the vegetables with foil when cooking over the grill on the top rack. Ingredients:
3 medium parsnips, peeled and sliced |
5 medium carrots, cut into chunks |
2 medium turnips, peeled and cubed |
12 brussels sprouts, halved |
8 small red potatoes, quartered |
2 tablespoons fresh rosemary, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup olive oil |
Directions:
1. In a large bowl, combine the first eight ingredients. Drizzle with oil; toss to coat.
2. Transfer to two greased 15 x10 x1 baking pans.
3. Bake, uncovered, at 400 degrees for 25-35 minutes, or until the vegetables are tender.
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