Roasted root vegetables with creamy grits

Ingredients

• •1/2 tbsp olive oil
• •1 large turnip, peeled and cut into 1/2 inch pieces
• •3 small red onions, cut into wedges
• •2 medium parsnips, peeled and sliced on the bias into 1/4 inch slices
• •3 medium carrots, peel and sliced on the bias into 1/4 inch slices
• •2 1/2 tbsp olive oil
• •2 tbsp fresh thyme
• •3 clove garlic, pressed
• •2 tsp sugar
• •3/4 tsp salt
• •1/2 tsp black pepper, coarsely ground
• •4 1/2 cup milk
• •1 sprig fresh rosemary
• •1 cup millet grits
• •1 oz Parmesan cheese, grated
• •2 oz sharp white cheddar cheese, shredded
• •1/2 tsp salt
• •1/4 tsp black pepper, coarsely ground

Steps

1. 1Preheat oven to 450F. Brush a large sheet pan with 1/2 tbsp oil (for full recipe); set aside.
2. 2Combine turnip, onions, parsnips, carrots, remaining oil, thyme, garlic, sugar, salt, and black pepper in large mixing bowl; mix well. Spread vegetable mixure evenly over prepared sheet pan; roast 35-40 minutes or until edges of vegetables are golden brown. Remove sheet pan from oven; keep vegetables warm.
3. 3For grits, combine milk and rosemary sprig in 3-qt saucepan; heat over medium heat until milk comes to a simmer. Remove saucepan from heat; cover and let stand 5 minutes. Using tongs, remove and discard rosemary sprig from milk. Return saucepan to stovetop. Cook grits according to package directions using milk. Remove from heat. Stir incheeses, salt, and black pepper; mix well. To serve, divide grits among serving plates; top with roasted vegetables.