Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, use more of one of the other types of vegetables; and if you don’t care for parsnips, try golden potatoes.
Roasted Root Vegetable Medley
- 1 large sweet potato peeled, cut in half lengthwise, and sliced
- 2 medium beets peeled and sliced (use red or golden beets)
- 1 large turnip peeled, cut in half, and sliced
- 3 to 4 medium carrots peeled and cut into thick slices on the diagonal
- 2 parsnips peeled, quartered and cut into approximately 3-inch sections
- 1 medium red onion quartered and sliced thickly
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- Pinch each: Cinnamon nutmeg
- Fresh rosemary and/or thyme sprigs to taste optional
- Preheat the oven to 425 degrees F.
- Prepare all the vegetables as directed, making sure to slice everything into fairly even thicknesses. Place in a parchment-lined roasting pan.
- Drizzle with with the olive oil. Bake for 20 to 30 minutes, stirring every 5 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
- Season gently with salt and pepper and the optional cinnamon and nutmeg. The veggies will have plenty of flavor of their own; no need to overdo it with seasonings.
- Transfer to a covered serving container and keep warm until serving, then garnish with fresh rosemary and/or thyme leaves.