Root vegetables are healthy and delicious. I have found that if I offer them in a variety most people enjoy them better. They are also more apt to try a vegetable that they would normally pass up. The bonus is how pretty they look on the plate.
I was first introduced to this as an alternative appetizer at a ladies gathering. My friend Lori who lives in this rustic, but gorgeous log cabin cooked and served mini carrots, parsnips, baby beets, and little new potatoes to our group and we gobbled them up.
Think of this as a frugal favorite also since these vegetables are easily accessible and low cost. Simple to prepare and the leftovers can easily appear in salads, omelets, or soup.
Wash and peel the vegetables of your choice. Be cognizant of handling the really colorful vegetables, such as the beets, as you cut them as they will stain your hands and most everything they come into contact with. But they are so yummy to eat and apparently very healthy too.
Cut them into various shapes and sizes that will cook at the same temperature and time. For example, onions cook faster and can be cut larger than the rutabaga, which is more firm.
Once all the vegetables are cut place them all in a plastic baggie or bowl with a cover and add the olive oil and seasoning.
Mix them up well and let sit for an hour on the counter before roasting.
Preheat oven to 425 degrees F
Line a baking pan with parchment or a Silpat
Spread vegetables out so they have room to brown on their outsides
Cook for 30 -35 minutes and check for doneness by pricking each type of vegetable for tenderness. If one is tender before another simply remove that one and put the others back in for 5-10 more minutes.