Roasted Root Vegetables (turnips, carrots, and potatoes)

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Roasted Root Vegetables 
(turnips, potatoes, and carrots)


This side dish is a great complement to most meats and so easy to vary. Feel free to switch up any of your vegetables: rutabaga, sweet potatoes, or even parsnips.  Plus, the seasonings can vary to have this dish all the time.
Love the colorful carrots!


3 small turnips, peeled, halved, diced 
2 red potatoes, sliced
 carrots (a bunch), peeled, diced
1/2 cup olive oil
1 teaspoon of your favorite spices
Salt and pepper

Preheat oven to 450°f.
Cut all your vegetables to about the same size.
(Note: you can store the cut vegetables in water in the fridge if you need to prep them beforehand.)
Combine all vegetables in large bowl or gallon bag. add oil and seasoning; toss to coat thoroughly.

Spread vegetables in one layer on a baking dish.  sprinkle with salt and pepper.

Roast vegetables for about 40 minutes until they begin to turn golden brown and tender.  Stir occasionally.


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