- 5 medium red potatoes, cubed
- 4 medium carrots, cut into 1/2-inch slices
- 2 small turnips, peeled and cubed
- 1 garlic clove, minced
- 2 to 4 tablespoons olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.
- Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender. Yield: 10-12 servings.
Originally published as Roasted Root Vegetables in Taste of Home December/January 2003, p35
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