Roasted Autumn Hodgepodge

Very good, though be careful not to add too much rosemary.

Ingredients:
1 cup peeled and sliced parsnips
1 cup peeled and sliced carrots
1 1/2 cup peeled and diced turnip
4 cloves garlic and cut in half
2 Tbs. olive oil
2 tsp. fresh rosemary, chopped
1 cup of brussels sprouts, washed, peeled and cut in half if very large
1 leek, washed and cut in half, then sliced into 1 inch pieces
fresh ground black pepper

~Preheat oven to 375 F.
In a roasting pan, combine the parsnip, carrot, turnip, garlic, olive oil and rosemary. Toss to coat the vegetables with the oil. Bake in oven for 30 minutes, stirring occasionally. Add the brussels sprouts and leeks, stir and continue to cook for another 15 minutes, or until tender and beginning to brown. Remove from oven, add pepper and serve.