Roasted Root Vegetables

Southern Living
The combination of colors and flavors in these vegetables delights Foods Editor Andria Hurst; she serves the dish every year.
Makes 8 servings

Ingredients

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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

Preparation

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.

Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Bake vegetables at 425°, 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.

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

Created date

December 2001