Recipe for Rosemary Roasted Root Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
4 sm red potatoes
2 med turnips peeled
2 med parsnips peeled
1 sm rutabaga peeled
8 x shallots peeled, halved
2 x garlic cloves minced
1 tbl chopped fresh rosemary - (to 2)
(or 1 tspn dried rosemary)
1/2 tbl olive oil
1 tsp salt
1/2 tsp freshly-ground black pepper
Instructions:
Instructions: Cut first 4 ingredients into 1/2-inch cubes.

Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.

Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray. Bake at 425 degrees for 1 hour or until browned, stirring every 20 minutes.

This recipe yields 4 1/2 cups for 6 servings.

Comments: To roast vegetables with the Citrus-and-Herb Turkey (see recipe), place vegetables around turkey, and bake at 325 degrees for 1 hour and 45 minutes or until browned, stirring every 20 minutes.

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