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Roasted Carrots and Turnips


Peeling the vegetables is optional. Could also add a splash of balsamic vinegar


6-8 small carrots, cut into diagonal slices
2 large turnips or 6 small turnips, cleaned, sliced, then cut into diagonal strips slightly larger than turnips
1-2 T olive oil, enough to coat vegetables
1 tsp. very finely chopped fresh rosemary
1 tsp. balsamic vinegar
salt and fresh ground black pepper to season if desired

  1. Preheat oven to 350 F
  2. Cut off carrot tops and, if present, turnip tops
  3. Scrub carrots and turnips using rough side of sponge
  4. Slice into even sized, diagonal pieces
  5. Toss pieces in bowl with olive oil, salt, pepper, balsamic, and rosemary
  6. Spread pieces on a cookie sheet into a single layer
  7. Roast 40-60 minutes, until vegeatables very soft and starting to brown



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