Ingredients
- 2 med. turnips or potatoes (peeled, cut into 1 inch pieces)
- 2 med. parsnips (peeled, cut into 1 inch pieces)
- 2 med. carrots (peeled, cut into 1/2 inch pieces)
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1 Tbsp. fresh rosemary (finely chopped) or 2 tsp. dried rosemary leaves
- 1/4 tsp. pepper
- 2 cloves garlic (minced)
- 1 fennel bulb (cut into 1 inch pieces)
Directions
It is important to cut the veggies as directed, so that they all bake in the same time. Heat oven to 350 degrees. Place turnips, parsnips, and carrots in ungreased 9x13 inch baking dish. In small bowl, combine oil, rosemary, salt, pepper, and garlic; blend well. POur over vegetables; toss to coat. Cover, bake at 350 degrees for 30 minutes. Stir in fennel. Bake, uncovered, an additional 1 to 1 1/2 hours or until vegetables are tender, stirring occasionally. If desired, season with additional salt and pepper.
By Robin
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