Ingredient

• 5 medium red potatoes, cubed
• 4 medium carrots, cut into 1/2-inch slices
• 2 small turnips, peeled and cubed
• 1 garlic clove, minced
• 2 to 4 tablespoons olive oil
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Direction

1. Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.
2. Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.