Roasted Root Vegetables

This is a great side dish for just about any fall or winter meal, and one of the kids' favorite winter veggie dishes. The turnips add a negligible amount of starch to the dish, and can be left out if you are on a strict no-starch diet.

Roasted Root Vegetables

4-6 medium beets, peeled and quartered
3-4 medium turnips, peeled and quartered
3-4 carrots, peeled and cut into 1" lengths
1/2 teaspoon rosemary
salt and pepper to taste (I prefer a garlic-pepper blend instead of plain black pepper)
1/4 cup olive oil

Preheat oven to 350°. Prepare veggies, place in a single layer on one end of a long sheet of aluminum foil (about 24" long). Drizzle with oil, sprinkle with spices. Fold other end of aluminum foil over, crimp ends and sides to make a packet. Place packet on a cookie sheet, and bake for 40-60 minutes, or until done.