Roasted Root Vegetables

We had some totally cute root vegetables in the fridge this week: baby rutabagas, tiny turnips - I decided to roast them for dinner last night.

Usually I roast vegetables by tossing them in olive oil and salt and pepper and then cooking them in a covered casserole for 40 minutes or so until they're tender.

But last night I decided to roast them on a cookie sheet. This way they would get a little more browned in places, adding more texture.

And I think it was a success, even though I forgot to add the sprigs of fresh rosemary from the garden.

Here's what I did.

Roasted Root Vegetables
1 bunch baby rutabagas
1 bunch small turnips
1/2 a small butternut squash
4 shallots
4 medium red potatoes
2 large radishes
olive oil
salt and pepper
2 sprigs rosemary (optional)

Remove any greens and save them for another use.

Peel the rutabagas if they're hairy. Peel and chop the larger turnips, but leave the small (1 1/2 inch) ones whole. Peel and dice the butternut squash. Peel the shallots. Scrub and dice the potatoes. Peel the radishes if the skin is thick, and dice the flesh.

Toss all the roots in a bowl with about a tablespoon of olive oil. Sprinkle with salt and pepper.

Spread on a cookie sheet, add the rosemary if using, and cook at 450°F 35-40 minutes until the vegetables are tender when poked with a small knife. (The time will depend on the size and age of your roots.)

Serves 3-4