Golden Oldie Veggies
Taste of Home
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This delicious medley of root vegetables gets its pizzazz from rosemary and olive oil. Baked for only 20 minutes, these veggies are simple to prepare and have just the right amount of pep.
SERVINGS: 8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
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 minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
Directions:
In a large bowl, combine the first eight ingredients. Drizzle with oil; toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 25-35 minutes or until vegetables are tender. Yield: 8 servings.