By choosing different veggies, you can make a different version of our roasted root vegetables recipe every week this fall.
PHOTO: ROGER DOIRON
Nothing beats roasting for bringing out root vegetables’ earthy, sweet flavors. Although the roasted roots vegetables recipe below specifies types and quantities of vegetables to use, feel free to experiment with others, such as golden beets, rutabagas, and turnips.
3 to 4 carrots, peeled
3 to 4 parsnips, peeled
1 large sweet potato, peeled
2 to 3 potatoes
3 tbsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste
Garnish: fresh herbs (parsley, rosemary or thyme), chopped
Preheat oven to 425 degrees Fahrenheit. Cut all the veggies into similarly sized pieces. Place all the cut vegetables in a single layer on a baking sheet. Drizzle with olive oil and toss well so all pieces are lightly coated. Add salt, pepper, and herbs to taste. Roast for 25 to 35 minutes until all the vegetables are tender, turning once. Garnish with fresh herbs. Serves 6.