Roasted Winter Vegetables

There is nothing like roasting to bring out the inherent sweet goodness of winter vegetables.

The other night I served winter squash slices baked with cumin and chiles (you can see my recipe here), alongside roasted carrots and turnips. Yum.

Roasted Carrots and Turnips
3 turnips
3 carrots
1 tbsp olive oil
salt

Preheat oven to 400°F.

Peel the turnips if necessary and cut into 1/2 inch thick circles.

Peel the carrots and cut off the stem end. Cut them in half lengthwise and then into 2-inch lengths.

Put the vegetables in a roasting pan and toss with the olive oil and a sprinkling of salt.

Roast in the oven, turning occasionally, until the vegetables are lightly browned and tender, about 30-40 minutes.

Serves 2-3