Roasted Winter Vegetables

December 1, 2007

Roasted Winter Vegetables

Sara Jones, Tucson CSA

Baby carrots, beets and turnips are
delicious roasted together. Serve over
cooked grains as a side dish.

Cut off your beet and turnip greens and cook them
together to eat in the same meal, or save
them in a plastic bag in the refrigerator for
another time.

1 bunch baby carrots, scrubbed clean
1 bunch beets, scrubbed clean and quartered
1 bunch turnips, scrubbed clean and quartered
1 tablespoon oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Toss vegetables together with oil and vinegar and place in
a baking pan.

Sprinkle with salt and pepper.

Roast vegetables in a 375 degree oven for about 30 minutes until they are all tender. (Test one of each vegetable, as they have slightly different cooking times.)

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