Rosemary Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 small red potatoes |
2 medium turnips, peeled |
2 medium parsnips, peeled |
1 small rutabaga, peeled |
8 shallots, peeled and halved |
2 garlic cloves, minced |
1 to 2 tablespoons chopped fresh or 1 teaspoon dried rosemary |
1 1/2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
vegetable cooking spray |
Directions:
1. Cut first 4 ingredients into 1/2-inch cubes.
2. Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.
3. Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray. Bake at 425° for 1 hour or until browned, stirring every 20 minutes.
4. Note: To roast vegetables with the Citrus-and-Herb Turkey, place vegetables around turkey, and bake at 325º for 1 hour and 45 minutes or until browned, stirring very 20 minutes.
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