(use any 4-lb combo of hardy root vegetables to make this dish)
- 1 lb turnips
- 1 lb rutabagas
- 1 lb carrots
- 1 lb parsnips
- 3 shallots, halved
- 1/2 cup olive oil
- 2 Tbsp chopped fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 8 garlic cloves
- Preheat oven to 400 F. Peel first 4 ingredients; cut into 1-inch pieces. If your carrots are small enough, leave them whole. Toss with shallots, olive oil, rosemary, salt, and pepper. Place in a single layer in a 17×11-inch jelly roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake another 45 minutes or until tender, stirring at 15-minute intervals.
Note: you can prepare this 4 hours ahead: cool in pan for 30 minutes or to room temperature. Reheat: bake at 450 F for 10-15 minutes until hot.
Source: Southern Living magazine, November 2013 (pg. 98)