Roasted Beets, Turnips, and Carrots

By á-58

Ingredients

• 3 red beets, peeled and cut into wedges
• 3 turnips, peeled, if desired, and cut into wedges
• 3 carrots peeled, cut into 1-inch chunks
• 4 Tbsp butter, melted
• 2 Tbsp chopped fresh sage
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 1 Tbsp balsamic vinegar

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat an oven to 400°F.

Place the beets, turnip and carrots on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.

Using a large spatula, transfer the vegetables to a serving bowl. Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve. Sprinkle with chopped fennel greens.