Radical Roots

Do you like root vegetables? You probably do and don't even know it. Examples are potatoes, onions, and carrots. This recipe, though, ventures beyond the common veggies and gives two other roots -  parsnips and rutabaga - a spot in the limelight. Be adventurous! Give these radical Roasted Root Vegetables a try.

Jocelyn peels her first parsnip and actually does quite well.

Here is what the kitchen counter looked like after she got all the parsnips peeled!

 Roasted Root Vegetables

1 lb parsnips, peeled & cut into 1" pieces

1 lb rutabaga, peeled & cut into 1" pieces

1 lb sweet potatoes, peeled & cut into 1" pieces

1 1/2 TB extra-virgin olive oil

1/2 tsp salt

1/8 tsp freshly ground black pepper

Instructions
Preheat oven to 400º F. Combine vegetables in a large bowl, and add olive oil, salt, and pepper. Stir well to coat. Spread out on two large baking sheets, being careful to spread the pieces out so that they don't overlap. Roast 15 minutes, stir, and return to oven. Roast 15 minutes more. You may serve vegetables at this point if you want them a crispy on the outside but slightly soft on the inside. Cook for another 15 minutes if you like a crunchier texture. Makes about 8 cups.

Recipe Notes

• Other vegetable ideas are carrots, potatoes, red potatoes, and/or turnips.