Roasted Root Vegetable Medley

By ALICJA

Be sure to cut the vegetables so they roast at an even rate:Quick-cooking,higher-moisture roots like carrots,turnips,parsnips,and potatoes should be left larger,while dense,slow-cooking types like beets,celeriac,and rutabagas should be cut into smallish chunks.You should have about 1 1/2 to 2 cups each of parsnips,carrots,beets,and turnips.

Ingredients

• 1/2 lb parsnips,peeled and cut into 2x1/2 inch sticks
• 3 to 4 carrots,peeled and cut into 2x1/2 inch sticks
• 2 medium turnips peeled and cut into 2x1/2 inch sticks
• 3 medium beets,peeled and cut into large 3/4 inch dice
• 10 to 12 cloves garlic
• 12 to 15 small white boiling onions or 1 cup pearl onions(walnut-size)peeled
• 3 sprigs fresh rosemary or thyme
• 3 small bay leaves
• 2 1/2 tbsp melted unsalted butter
• 1 1/2 tbs vegetable oil
• salt & pepper

Details

Servings 6

Preparation

Step 1

Heat the oven to 400 F Dump the vegetables into a large,low-sided roasting pan or onto a heavy,rimmed baking sheet;they should be just one layer deep.Toss in the herbs and drizzle on the butter and oil.Season with salt and pepper and toss to coat the vegetables evenly.Roast,tossing with a spatula a few times,until the vegetables are very tender and browned in spots,about 50 min.
Discard the bay leaves.Serve warm.