Roasted Root Vegetables and Rosemary

Rating: 4 out of 5 boxes

In the Johnson's Backyard Garden Box (week 1: 11/20/2009)
5 small sweet potatoes, cut into 1/2" rounds
6 salad turnips, quartered
4 kohlrabi roots, chopped into 1/2" rounds

Out of the Box
1 large red onion, chopped into 1" squares (or approximations of)
1 bulb of garlic, skin removed and cloves separated
3T olive oil
salt and pepper
4 rosemary sprigs

Preheat oven to 400 degrees.

Together all of the root vegetables in a large casserole dish. Add in the olive oil and sprinkle with salt and pepper. Stir well until the vegetables are all coated. Add the rosemary sprigs on top. Cover with foil.

Bake for 45 minutes with the foil on. Remove the foil and bake for another 30 minutes or until vegetables are tender.

Notes For those of you meat eaters out there, this is great with whole chicken legs and thighs. If you leave the skin on, reduce the amount of olive oil you add to the pan. Delicious!