Roasted Root Vegetables

Ingredients

• 1 large celery root, peeled and cut into 1-inch cubes
• 4 parsnips, peeled and cut into 1-inch cubes
• 8 shallots, peeled and quartered
• 3 tablespoons olive oil, divided
• 2 beets, peeled and cut into 1-inch cubes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 2 tablespoons shredded Parmesan cheese

Preparation

1. Toss first 3 ingredients with 2 tablespoons olive oil; place in a single layer in a 15- x 10-inch jellyroll pan, leaving space at 1 end of pan for beets.
2. Toss beets with remaining 1 tablespoon olive oil; arrange beets at empty end of jellyroll pan, apart from other vegetables.
3. Bake at 375° for 45 minutes or until vegetables are tender.
4. Transfer vegetables to a large serving dish; toss with herbs and Parmesan cheese.