Herb Roasted Turnips and Carrots

INGREDIENTS

  • 1 pound carrots washed and trimmed

  • 1 pound turnips washed and trimmed

  • 2 whole garlic cloves sliced thin

  • 2 tablespoons fresh herbs thyme, oregano, rosemary etc.

  • 2 tablespoons olive oil

  • 1 pinch salt and pepper

INSTRUCTIONS

  • Preheat oven to 400 degrees (200 C).

  • Wash turnips and carrots and peel carrots, if desired. Cut stems from turnips and cut into halves. Cut stems from carrots and slice diagonally into 1 inch pieces.

  • Arrange the carrots and turnips on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, chopped fresh (or dried) herbs, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.

  • Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Haley Smith