Side Dish
Garlic Rosemary Roasted Vegetables

This recipe was featured on "You're the Chef" episode #609. Buy this episode from WVIA.

Yield: Six portions

Ingredients:

1 bun.	beets, peeled, sliced
1/2 lb.	parsnips, peeled, sliced
1/2 lb.	purple top turnips, peeled, sliced
1/2 c.	garlic, chopped fine
1/2 c.	rosemary, stripped, chopped fine
1 Tbsp.	salt
2 tsp.	black pepper, ground
1/2 c.	virgin olive oil

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Procedure:
Individually, toss the vegetables with the herb, garlic, spices and oil.

Place the vegetables on a cookie sheet and roast at 375°F for about one hour, or until the vegetables shrivel and turn light brown.