Roasted Root Vegetables

I decided the turnips had sat in my refrigerator long enough. I needed a simple recipe that was easy and a versatile side. I adapted this recipe from epicurious. I will make it again and again. The sweetness of the carrots offset the distinct taste of the turnips. M didn't love it (but she's been sick and hasn't even eaten the foods she loves normally well), but both J and baby I ate it. Curtis and I agreed that it was a great way to eat turnips.

Roasted Root Vegetables
adapted from epicurious

3 - 4 carrots, cut diagonally into 1/2" slices
1/2 - 1 lb turnips, cut into wedges 1/2" thick

1/4 c olive oil
1 T white wine vinegar
1/2 t dried oregano

Combine the olive oil, white wine vinegar, and oregano in a small bowl. Toss carrots and turnips with olive oil dressing. Spread in a single layer on a cookie sheet. Roast in a preheated 450 degrees oven for 25 - 35 minutes or until vegetables are tender.