Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             Medium  carrots or 2 bunches baby carrots
  6             Medium  turnips or 2 bunches baby turnips
     1/4           Cup  olive oil
                        salt and pepper

Preparation:

1. Preheat oven to 400. 2. Prepare the carrots and turnips so they are about the same size and shape about 1/8 inch, first peel and trim the carrots. 3. In a large bowl, toss the carrots and turnips toghether with olive oil, and season generously with salt and pepper. (taste a raw vegetable to check seasoning). 4. Spread the vegetables evenly in a baking pan in a single layer, and roast uncovered, stirring and tossing occasionallly,until the vegetables are cooked through, for 20-45 minutes. 5. Serve as a side dish with roasted meats or chcken or on top of creamy polenta for a hearty vegetarian meal. Sprinkle with chopped herbs.

Nutritional Information:

477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium