Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: 4 to 6 servings
Ingredients: 2 medium turnips; 1 medium rutabaga (see note); 2 medium parsnips; 2 tablespoons light olive oil; 1/2 teaspoon salt-free herb-and-spice seasoning mix, optional; Salt and freshly ground pepper to taste

December 9, 2011

I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

Cooks' Note

If you haven’t got a really sharp knife, don’t even think about using rutabaga. A good substitution would be two medium sweet potatoes, peeled and sliced 1/4 inch thick.

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