Roasted Root Vegetables

By dashy_65

Ingredients

• 5 medium red potatoes, cubed
• 4 medium carrots, cut into 1/2-inch slices
• 2 small turnips, peeled and cubed
• 1 garlic clove, minced
• 2 to 4 tablespoons olive oil
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Place the potatoes,carrots, turnips and garlic in a greased 13-in. x 9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.

Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender. Yield: 10-12 servings.

55 cal, 3g fat, 144mg sodium 7g carb, 2g fiber