Roasted Turnips and Root Vegetables in Rosemary Recipe

A hearty vegetable side-dish
Yield:     Preparation Time:     Cooking Time:
Simple roasted root vegetables including turnips and parsnips. Served as a vegetable side-dish.


1/2 lb turnips
1/2 lb carrots
1/2 lb potatoes
1/2 lb parsnips
1 medium onion
1 head garlic
1 tbsp extra virgin olive oil
balsamic vinegar
chopped fresh rosemary

Recipe Instructions

Cook the vegetables
Preheat oven to 400oF. Peel and chop the root vegetables into similar sized chunks, around 1″ cubes. Peel the onion and cut into 6 wedges. Put all the vegetables into a roasting pan and add olive oil. Toss the vegetables in the olive oil until all coated. Add salt to taste. Spread vegetables out. Put in the hot oven and roast for around 50 minutes. Stir occasionally. Separate the head of garlic and peel the cloves. After 30 minutes add the garlic cloves.

Add the chopped rosemary and some balsamic vinegar to serve.