4 -6round carrots( or substitute standard carrots, cut into 2-inch lengths)
4 -6baby turnips
4 -6baby beets
6yukon gold potatoes( or other yellow potatoes)
1/4 cupolive oil
2teaspoonsdried herbs, such as sage,oregano and thyme
1teaspoonfresh ground pepper
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.
“Great fall side dish!I used red potatoes and baby Chiogga (sp?) beets, which are pink and white striped.I forgot to get the baby turnips at the farmers market, but will try them next time, because I will be making this again. I added a quartered onion and a sliced shallot instead.It is a really easy recipe.Thanks for posting it!”