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

Recipe by Southern Living February 2005

Gallery

Recipe Summary

prep:
20 mins
bake:
40 mins
total:
1 hr
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Peel shallots; cut in half lengthwise.

  • 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.

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

Advertisement
Advertisement