Title: Rosemary-Scented Roasted Carrots, Turnips, and Shallots
Categories: Vegetable Check
Yield: 2 Servings

1	tb	Olive oil or fat from roasting pan
2		Carrots
3	md	Turnips
1		Dozen small shallots or mixed pearl onions
		Salt and pepper to taste
1	ts	Chopped rosemary

Preheat oven to 375F.

Place the olive oil or fat in an 8-inch saut pan or a small roasting pan and put the pan in the oven to preheat.

Peel the carrots, turnips, and shallots or onions. Cut the carrots and turnips into 1-inch thick pieces. If the shallots or onions are tiny, leave them whole, otherwise cut them in half.

Add the vegetables to the hot saut pan. Season with salt and pepper and roast for about 45 minutes, stirring occasionally. Stir in the rosemary and continue roasting for another 10 minutes, until everything is nicely browned and cooked through.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 23

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