Roasted Baby Vegetables

Ingredients

• 1 pound baby beets with tops
• 1 pound baby carrots 
• 1.5 tablespoons rosemary fresh chopped
• 0.3 cup olive oil divided
• 0.3 teaspoon pepper divided
• 8 servings garnish: rosemary sprigs fresh
• 1 teaspoon sea salt divided coarse-grained
• 8  shallots 
• 1.5 pounds sweet potatoes peeled cut into 1-inch pieces
• 1.3 pounds turnips peeled cut into eighths

Equipment

• bowl
• oven
• roasting pan
• aluminum foil

Directions

1. Cut tops from beets, leaving 1-inch stems. Peel beets, and cut into quarters.
2. Place on a 12-inch square of aluminum foil.
3. Drizzle with 1 tablespoon olive oil; sprinkle with rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Fold up foil sides, forming a bowl.
4. Place foil bowl in 1 end of a large roasting pan; set aside.
5. Peel shallots; cut in half lengthwise.
6. Toss together shallots, carrots, potatoes, turnips, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
7. Place in remaining end of roasting pan.
8. Bake at 450 for 30 to 40 minutes or until tender.