Ingredients
5 medium red potatoes, cubed4 medium carrots, cut into 1/2-inch slices2 small turnips, peeled and cubed1 garlic clove, minced2 to 4 tablespoons olive oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place the potatoes, carrots, turnips and garlic in a greased 13x9-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.
