Roasted Potatoes & Turnips

Roasted Potatoes & Turnips
4 servings
3 or 4 medium potatoes
6 medium turnips
3 tablespoons olive oil
Sat and fresh-ground black pepper
Thyme, rosemary, sage, or bay leaves

Preheat the oven to 400°F. Cut the potatoes and turnips into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.

(Recipe from In the Green Kitchen: Techniques to Learn by Heart by Alice Waters)