A delightful combination of colors and flavors. From , this recipe originally appeared in Southern Living. Serves 8.
Ingredients
- 1 (1-pound) bag parsnips
- 6 large turnips
- 2 large sweet potatoes
- 1 large rutabaga
- 6 large beets
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 tablespoons butter or margarine, melted
Directions
Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon pepper.
Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining N teaspoon salt and 1/4 teaspoon pepper.
Bake vegetables at 425 degrees, stirring occasionally, 35-45 minutes or until tender. (Pans may need to be rearranged after 15-20 minutes to ensure even cooking.)
Toss vegetables with melted butter.
Note: We cooked the beets separately to keep them from bleeding into the other vegetables.
