I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

　　

Ingredients

4 to 6 servings

　　2 medium turnips

　　1 medium rutabaga (see note)

　　2 medium parsnips

　　2 tablespoons light olive oil

　　1/2 teaspoon salt-free herb-and-spice seasoning mix, optional

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Slice turnips and rutabaga 1/2 inch thick, then peel the slices. Cut into thick finger-shaped pieces. Peel and slice the parsnips 1/2 inch thick.

　　

Step 3

Combine the vegetables with the oil, optional seasoning mix, and salt and pepper in a large mixing bowl, and stir together. Transfer to a roasting pan (foil-lined if you prefer).

　　

Step 4

Bake, stirring gently every 10 minutes, until the vegetables are tender and lightly browned, about 30 minutes. Serve at once.

　　

Menu: Winter Comfort

Step 5

Barley with Mushrooms and Browned Onions (page 101)

　　

Step 6

Roasted Root Vegetables (this page)

　　

Step 7

Simple tossed salad

　　

Step 8

Maple Baked Pears (page 254)

　　

nutrition information

Step 9

Calories: 99

　　

Step 10

Total Fat: 6g

　　

Step 11

Protein: 1g

　　

Step 12

Carbohydrate: 11g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 36mg

　　Cooks' Note

　　If you haven’t got a really sharp knife, don’t even think about using rutabaga. A good substitution would be two medium sweet potatoes, peeled and sliced 1/4 inch thick.

　　The Vegetarian 5-Ingredient Gourmet