Roasted Root Vegetables

• 1 pound turnips
• 1 pound rutabagas*
• 1 pound carrots*
• 1 pound parsnips*

*You can use any combo of root vegetables you wish, to equal 4 lbs. I had parsnips and rutabaga from my CSA box, so I used 2 lbs of each. This dish was fantastic. Everyone raved over it. Simple and highly flavorful. I cut all the veggies the day before and stored them in a large ziplock bag.

• 3 shallots, halved
• 1/2 cup olive oil 
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 garlic cloves

Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals. Note: You can also fully prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.