Roasted Vegetable Medley

I got Conservative Hubby to eat turnips the other day.

Granted, he didn't realize he was eating turnips until after I gleefully watched him take a few bites. But he ate turnips nonetheless, and for some strange reason this makes me proud. Probably because he's like a 6-year-old when it comes to vegetables.

The reason he ate turnips was because I made a roasted vegetable medley for dinner one night, filled with beautiful winter vegetables including turnips. I thought I'd share it with you because it was incredibly delicious—and healthy.


The recipe comes from the February issue of Yoga Journal. Anything that comes from Yoga Journal is worth trying, by the way, whether it's a yoga pose or a recipe.

In a large bowl, whisk together 2 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon minced fresh rosemary (which I had in a pot by the window—unlike the basil that croaked a while ago, it's still thriving), 1 1/2 teaspoons chopped fresh marjoram, 1 1/2 teaspoons chopped fresh thyme (also from the pot by the window), 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.


Peel and cut the vegetables listed below into 1/2 to 1 inch chunks, preferably on a most beautiful handmade cutting board that was sent all the way from Alaska. (Or I guess a regular cutting board will do if you haven't received any treasures from way up north recently.)


You'll need 2 yams, 2 squash (I used acorn, though butternut or banana works too), 2 carrots, 1 red onion, and 1 small turnip.

Mix the vegetables with the oil mixture in the bowl and spread them evenly over a lightly oiled baking sheet.


Roast in a 400-degree oven for 45 minutes, or until the vegetables are tender and beginning to brown, stirring every 15 minutes.


Transfer the roasted vegetables to a platter and serve.