| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The combination of colors and flavors in these vegetables are delightful.

Roasted Root Vegetables

1 (1-pound) bag parsnips
6 large turnips
2 large sweet potatoes
1 large rutabaga
6 large beets
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 tablespoons butter or margarine, melted

1. Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon pepper.
2. Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper.
3. Bake vegetables at 425*F (220*C), stirring occasionally, 35 to 45 minutes or until tender. (Pans may need to be rearranged after 15 to 20 minutes to ensure even cooking.)
4. Toss vegetables with melted butter.

Makes 8 servings.

Note: Cook the beets separately to keep them from bleeding into the other vegetables.