Roasted Vegetables

This would be great with Pot Roast.

Ingredients:
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Method:

1. Preheat oven to 450 degrees F.
2. Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
3. Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

This is an Emeril Lagasse recipe.