This flavorful recipe for roasted potatoes and vegetables is a hearty addition to diner.
Preheat the oven to 400°F.
Grease a 9 inch casserole dish.
Peel the potatoes and cut into 2 inch chunks.
Rinse the potatoes and pat dry.
Peel and chop the turnip into 2 inch chunks.
Peel the parsnips and carrots and cut into slices.
Cut the onion into large chunks.
Place all the vegetables into a large mixing bowl.
In a small bowl, stir together the
In a small bowl stir together the oil, brown sugar, cloves, rosemary, salt and pepper.
Drizzle over the vegetables and toss to coat.
Transfer the vegetables to the prepared casserole dish and place into the preheated oven.
Bake for 35-45 minutes or until the vegetables are tender and golden brown.
Remove from oven and serve hot.
Garnish with green onions.