ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Roasted Vegetables
1998 Recipe Hall of Fame, Christmas with Southern Living, Top-Rated Recipe, December, 2000)

Ingredients

2 pounds beets, peeled and quartered

1/2 cup olive oil, divided

1/4 cup chopped fresh rosemary

2 teaspoons coarse-grain sea salt, divided

1/2 teaspoon pepper, divided

2 pounds carrots with tops

8 shallots

2 pounds new potatoes, halved

8 small turnips, peeled and quartered

 

Directions

Place beet quarters on a 12-inch square piece of aluminum foil. Drizzle with 2 tablespoons oil; sprinkle with rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold up sides, forming a bowl; place bowl in 1 end of a large roasting pan, and set aside.

Cut tops from carrots, leaving 2-inch stems. Scrape carrots, and set aside.

Cut an X in top of 4 unpeeled shallots; cut remaining 4 shallots in half lengthwise.

Toss together carrots, shallots, potato, turnip, remaining 6 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper. Place on opposite end of roasting pan from beets.

Bake at 450° for 40 minutes or until vegetables are tender. Garnish beef tenderloin with whole shallots, if desired. Toss together beets and other vegetables.

Serves 8.