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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds beets, peeled and quartered |
1/2 cup olive oil, divided |
1/4 cup chopped fresh rosemary |
2 teaspoons coarse-grain sea salt, divided |
1/2 teaspoon pepper, divided |
2 pounds carrots with tops |
8 shallots |
2 pounds new potatoes, halved |
8 small turnips, peeled and quartered |
Directions:
1. Place beet quarters on a 12-inch square piece of aluminum foil. Drizzle with 2 tablespoons oil; sprinkle with rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold up sides, forming a bowl; place bowl in 1 end of a large roasting pan, and set aside.
2. Cut tops from carrots, leaving 2-inch stems. Scrape carrots, and set aside.
3. Cut an X in top of 4 unpeeled shallots; cut remaining 4 shallots in half lengthwise.
4. Toss together carrots, shallots, potato, turnip, remaining 6 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper. Place on opposite end of roasting pan from beets.
5. Bake at 450° for 40 minutes or until vegetables are tender. Toss together beets and other vegetables.
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