Prep Time
20 Mins
Bake Time
40 Mins
Yield
Makes 8 servings

For even roasting, all vegetables should be cut to about the same size. Put them in the oven when you take out the roast.

How to Make It

Step 1

Cut tops from beets, leaving 1-inch stems. Peel beets, and cut into quarters. Place on a 12-inch square of aluminum foil. Drizzle with 1 tablespoon olive oil; sprinkle with rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Fold up foil sides, forming a bowl. Place foil bowl in 1 end of a large roasting pan; set aside.

Step 2

Peel shallots; cut in half lengthwise.

Step 3

Toss together shallots, carrots, potatoes, turnips, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Place in remaining end of roasting pan.

Step 4

Bake at 450° for 30 to 40 minutes or until tender.

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