Yield: Six portions
- 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
- 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.