Ingredients
1 small rutabaga, peeled and chopped1 medium sweet potato, peeled and chopped2 medium parsnips, peeled and chopped1 medium turnip, peeled and chopped1/4 pound fresh Brussels sprouts, halved2 tablespoons olive oil2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed1 teaspoon minced garlic1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
