Roasted Root Vegetables
The combination of colors and flavors in this vegetable side dish is very eye-appealing.
1 (1-pound) bag parsnips
6 large turnips
2 large sweet potatoes
1 large rutabaga
6 large beets
1 teaspoon salt - divided use
1 teaspoon ground black pepper - divided use
2 tablespoons butter or margarine, melted
- 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 ground black pepper.
- Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon ground black pepper.
- Bake vegetables in a preheated oven 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.)
- Toss vegetables with melted butter.
Makes 8 servings.
Tip: Cook the beets separately to keep them from bleeding into the other vegetables.