Ingredients
-
4 -6 round carrots (or substitute standard carrots, cut into 2-inch lengths)
-
4 -6 baby turnips
-
4 -6 baby beets
-
6 yukon gold potatoes (or other yellow potatoes)
-
1/4 cup olive oil
-
2 teaspoons dried herbs, such as sage,oregano and thyme
-
1 teaspoon salt
-
4 cloves garlic, minced
-
1 teaspoon fresh ground pepper
Instructions
- Preheat oven to 350 degrees.
- Trim the root ends and tops from the carrots and turnips.
- Do not trim the root ends of the beets.
- Trim the tops to 1/2 inch.
- Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
- Turn to mix well.
- Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.