1 large turnip, peeled and cut into 1/2 inch pieces
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
1. Preheat oven to 450F. Brush a large sheet pan with 1/2 tbsp oil (for full recipe); set aside.
2. Combine 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. For 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.