Roasted Root Vegetables

Ingredients (serves 8-10)
1 lb Turnips, cut into wedges

1 lb. Baby Carrots

4 Large Shallots

1 Large Parsnip, peeled, quartered length, cored and cut 1/2-inch pieces
2 tablespoons canola oil

1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices

1 teaspoon each fresh rosemary and fresh thyme leaves

4 thin slices ginger

Directions
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and herb sprigs in a large baking dish. 

3. Season well with salt and black pepper, drizzle generously with olive oil, and toss.
4. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, 

5. Remove when tender and golden brown, about 45 minutes. 

Prep:    30 min

Cook:  45 min

Serve:   Hot