½ lb. Carrots (2-3 large)
½ lb. Beets (3-4 small)
1 lb. Turnip Bottoms (2-3 small)
1 lb of Rutabagas (1 large)
1 small Red Onion
¼ c. Olive Oil
6-8 cloves Garlic, grated or minced
2-3 T. Lemon juice, to taste
2-3 t. Herbes de Provence, Rosemary, or Thyme, to taste
add options: 1 lb of Sweet, Yukon Gold &/or Red Potatoes
note: excellent dish for diabetics (more roots, less potatoes)
Preheat oven to 400 degrees Fahrenheit.
Cut vegetables into 1-inch pieces.
The more consistent the size, the more evenly they will roast.
Combine the garlic, olive oil, lemon juice, and seasoning in a bowl.
Add the cut vegetables and coat them with the olive oil mixture.
Spread the vegetables in a single layer on a baking sheet and place them in the oven. Save any remaining olive oil. After 20 minutes, stir the vegetables.
Sprinkle with remaining olive oil add more spice.
Return the baking sheet to the oven for another 20-30 minutes.
Bake until the vegetables are tender.
Serve and enjoy.
Vegetables can be eaten as a main or side dish, added to soups or stews, vegetable tacos with beans and rice or other grain.