Roasted Root Vegetables
Equal parts:
Potato
Carrot
Purple-top turnip
Parsnip
Beets (yellow or red)
2-3 tablespoons crushed dried rosemary
2-3 tablespoons minced garlic
Olive oil
Salt and pepper to taste
Cut vegetables into 1- to 1 ½-inch chunks. Lay into a 13-by-9 inch roasting pan. Sprinkle liberally with oil, stir in garlic and rosemary. (You can substitute sage and thyme for the rosemary.) Salt and pepper to taste.
Place in oven alongside turkey when turkey has about 1 ½ hours left to roast. Stir every half-hour to re-coat vegetables with oil.
While the turkey is resting, set the oven to a low broil and move vegetables closer to the heat for two to five minutes to brown them.
Recipe from TomLibous.com
