Winter is the season for root vegetables. I happen to LOVE roasting root vegetables to bring out the natural sugars and get a nice caramelization going on. Nothing better than that! This recipe is very flexible as you can use whatever root vegetables you have on hand – branch out and try some roots you haven’t before! (maybe parsnips, rutabaga, celery root) The beautiful hues of these vegetables gives you a clue to their vitamin and mineral content, as in good for you! I served these lovely roasted veggies as a side dish and my boys liked every single vegetable…my oldest said turnips were so delicious! That’s what happens when roasting comes into play. Suddenly vegetables become candy (wink-wink).
1 small butternut squash, halved, seeded and peeled
2 large sweet potatoes, peeled
3 medium golden beets, scrubbed and tops trimmed
1 medium sweet onion
2 large turnips, scrubbed
5 large carrots, peeled
2 tablespoons grape seed oil*
1 1/2 teaspoons kosher salt
Freshly ground black pepper
*If you prefer not to use oil, moisten the vegetables with a bit of vegetable broth before seasoning.
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Cut all the vegetables into 1 1/2-inch pieces. Toss all the vegetables with grape seed oil and salt in large bowl. Season generously with pepper. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour. Enjoy!