There are so many kinds of root vegetables and their flavors are all at least a little bit to very different. Fall and winter are a great time to enjoy them. There’s a heartiness to root vegetables that’s comforting on a cold, wintry night. I love mixing several kinds and roasting them. The roasting really brings out their sweetness. And it’s a no fuss, no mess kind of preparation. Toss them with a little oil and herbs and maybe a little sweetener and just stick them in the oven. What could be easier?!
Here I’ve mixed earthy turnips, rutabagas and parsnips with sweet carrots and red onions for a little bite. The cream, orange and purple colors accented by the brown caramelization make these roasted root vegetables look so appetizing. Feel free to mix in some other root vegetables if you like. Beets and sweet potatoes would be great in this too.
- 2 medium rutabagas (about 1 lb)
- 2 turnips (about ½ lb)
- 1 medium parsnip
- 2-3 carrots
- 1 red onion
- 2 Tbsp extra virgin olive oil
- 1 tsp honey
- ¼ tsp salt
- ½ tsp dried thyme
- generous grind of black pepper
- Preheat oven to 425 degrees F.
- Peel vegetables.
- Chop rutabagas, turnips, parsnips and carrots into roughly 1 inch pieces.
- Cut onion into 8 wedges.
- Put vegetables in a 9 X 13 casserole dish.
- Drizzle with oil and honey.
- Sprinkle with salt, thyme and pepper.
- Toss well with your hands to coat.
- Roast 1 hour and 15 minutes, tossing a couple of times.
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