Prep 1 hr
Cook 1 hr
A Thanksgiving tradition in our family. You can vary the vegetables to suit the tastes of your family--in fact, I would say this is more of a process than a recipe. I made up amounts of vegetables so that the recipe would post, but just use your favorites in whatever amounts you want. For example, my family likes this heavy on the beets and parsnips and light on the turnips.
- Preheat oven to 500-550°F.
- Peel and cut vegetables into 1" cubes (wedges, etc.), keeping beets separate (don't bother to peel the potatoes).
- Coat veggies well with olive oil and sprinkle liberally with kosher salt.
- Put veggies in roasting pans, again keeping the beets separate.
- Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender.
- Mix beets with the other vegetables and serve.
I made this to use up all of the root veges we get in our weekly organic box (being winter this is perfect). The only thing we didn't have was a turnip, but we did have a Swede (or rutabaga - funny what we call them around the world). Anyway, the simple seasoning allowed the flavours of the veges to shine. Is a great base recipe if you wanted to add herbs/spices/citrus zest etc. Thanks!
Instead of parsnip, we used celery root, kohlrabi and mushrooms for our recent Thanksgiving dinner. I made turkey with wild rice soup using the left over turkey meat and the roasted vegs. It was very good!
I made this without the beets or potatoes (I did my shopping before picking a recipe...). But I liked it! Basically, I wanted to try root vegetables and didn't know what to do with them. Thanks for the great idea! This is a simple recipe so basically you'll like it if you like the vegetables, not if you don't. I liked it, my husband didn't...