Caramelized Turnips , Carrots and Parsnips

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  small turnips, quartered
• 2  carrots, cut into 2 inches pieces
• 2  parsnips, cut into 2 inch pieces
• 2  tablespoons olive oil
•  salt
•  fresh ground black pepper
• 4  garlic cloves, slightly crushed

Directions

1. Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
2. Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.