Roasted Vegetables

1998 Recipe Hall of Fame - Southern Living

Yield: 8 servings

Preparation Time: 25 min.; Bake Time: 40 min.

Ingredients

2 lbs. beets, peeled and quartered

1/2 cup olive oil, divided

1/4 cup chopped fresh rosemary

2 teaspoons coarse-grain sea salt, divided

1/2 teaspoon pepper, divided

2 lbs. carrots with tops

8 shallots

2 lbs. new potatoes, halved

8 small turnips, peeled and quartered

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Directions:

Place beet quarters on a 12-inch square piece of aluminum foil. Drizzle with 2 tablespoons oil; sprinkle with rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold up sides, forming a bowl; place bowl in 1 end of a large roasting pan, and set aside. Cut tops from carrots, leaving 2-inch stems. Scrape carrots and set aside. Cut an X in top of 4 unpeeled shallots; cut remaining 4 shallots in half lengthwise. Toss togethers carrots, shallots, potato, turnip, remaining 6 tablespoons oil, remaining 1-1/2 teaspoons salt, and remaining 1/4 teaspoon pepper. Place on opposite end of roasting pan from beets. Bake at 450 F. for 40 minutes or until vegetables are tender. Toss together beets and other vegetables.

Garnish beef tenderloin with whole shallots, if desired. Source: Southern Living

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