I’ve had some turnips in the fridge since…well, Christmas.  I squeezed them a couple of days ago and they were still firm, so I decided that we should do some simple roasted Root Vegetables for easy meals.

First, I know Brussels Sprouts aren’t root vegetables, but it needed something green.

Ingredients:

• 4 turnips
• 5 carrots
• 5 red potatoes
• 2 onions
• 2 bags of frozen brussels sprouts

Instructions:

• A couple of hours before cooking, thaw the brussels sprouts in a colander in the sink.  The colander will allow excess moisture from freezing to drain.
• When ready to cook, preheat the oven to 425*
• Cut vegetables into medium-sized chunks (probably around the size of your thumb).  Leave the onion chunks together (rather than separating the layers)
• spray a baking sheet (you may need two or three depending on the size)
• lightly salt the veggies and spread out onto one layer on the baking sheet.
• Bake for about 45 minutes or until the vegetables are tender but have some dark “roasted” spots.
• Serve warm with whatever seasonings you’d like!

The first time I had them this week, I added ketchup.  For lunch today, I added a little garlic powder, onion powder, basil and oregano, salt and pepper, and some parmesan cheese.  Yum!