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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Ingredients:
1 small butternut squash (1 1/2 pounds) pared, halved, seeded, and cut into 1/2-inch wedges |
1 pound(s) carrots cut into 2-inch lengths |
1 pound(s) parsnips cut into 2-inch lengths |
1 small rutabaga (1 pound) pared, halved, and cut into 1/2-inch wedges |
1 pound(s) shallots peeled, halved if large |
3 sprig(s) rosemary |
3 tablespoon(s) olive oil |
coarse salt |
ground pepper |
Directions:
1. While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
2. After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.
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