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Ingredients
- 2 large turnips, peeled and cut into one-inch cubes
- 1 lb beets, peeled and cut into one-inch cubes
- 2 large (chef's) carrots, cut into 1/2-inch rounds
- 1 large onion, peeled and roughly chopped
- 6 small red bliss potatoes, cubed
- 3 tbsp olive oil
- 11/2 tbsp fresh thyme (or two teaspoons dried)
- 1 tbsp fresh rosemary
Servings: servings
Units:
Instructions
- Combine the vegetables in a medium mixing bowl. Drizzle with olive oil and season with thyme, rosemary, salt and pepper. Toss well to coat.
- Make a packet of heavy duty aluminum foil large enough to hold the vegetables and seal tightly. Place the packet on an indirect grill and cook for one to 1 1/2 hours or until the vegetables are fork-tender.
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