Roasted Vegetables

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 togethers 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 F. for 40 minutes or until vegetables are tender. Toss together beets and other vegetables.