Roasted Turnips, Shallots, and Garlic with Rosemary

Name: Roasted Turnips, Shallots, and Garlic with Rosemary
Yield: Serves 4
Ingredients: 1 medium head, garlic; 1 1/2 pounds, turnips or rutabagas, peeled and cut into 1 1/4-inch pieces; 4 , shallots, peeled; 2 tablespoons, unsalted butter melted, or vegetable or olive oil, or a combination; 1 teaspoon, dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme; , table salt; , ground black pepper

Side Dishes
Vegetables
Quick
Vegetarian

Appears in Cook's Illustrated January/February 1994

Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

SERVES 4

TIME 1¼ hours

Roasted Turnips, Shallots, and Garlic with Rosemary

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