Roasted Root Veggies

Growing up I never thought I would be caught DEAD eating a roasted root vegetable dish. Turnips? Gross. Beets … even worse! That is what I thought anyways but now as I near 31 I could not enjoy these vegetables anymore! They are so delicious. They are a perfect/easy side dish for any Thanksgiving dinner too! I would like to give a special shout out to Wendy (my recipe mentor!) for sharing the basis of her root vegetable recipe for me to play around with! She is the queen of cooking/baking and I thank her for all she shares with me!

Ingredients

• 1-2 Cups Brussels, halved

• 3-4 Carrots, peeled and cubed

• 3 Beets, peeled and cubed

• 1-2 Turnips, peeled and cubed

• 1/2 Red or White Onion, thickly sliced

• 2 Cloves Garlic, minced

• 1/4 Cup Olive Oil

• 3-4 Tbsp. JamDinners Turkey Dry Rub

Directions

• Pre-heat the oven to 375F degrees. Chop all vegetables except the onion into 1inch cubes. Combine in a large bowl and mix around.

• In a small bowl, combine the olive oil with the chopped veggies and the turkey dry rub. I will sometimes split the veggies out and cook the carrots + brussles + turnips first because they take longer.

• Spray a baking pan with cooking spray then lay the vegetable mix in a single layer in the pan. Sprinkle with remaining salt, pepper and rosemary. Add more as needed.

• Bake for 40-45 minutes or until desired softness (if you broke the veggies up, I cook the first batch for about 10 minutes then add the remaining). We like our a little crispy so we leave it in there closer to the 45-50 minute mark. We broil on LO for another 5-6 minutes to crisp up! Serve with turkey and mashed potatoes/gravy!