Root vegetables are a staple in my pantry during the fall and winter months. They are rich, hearty and packed with nutrients.
I love cooking them as simply as roasting them with a little bit of olive oil, salt and pepper. For the holidays, we always like things just tad more special, right??
Why drown them in butter, garlic and herbs?!
I used beets, sweet potatoes, carrots and parsnips. You could also add turnips and potatoes if you want.
You can place them in the pan mixed like I do, or separate them to have pretty little rows of beautiful colors.
Bake them covered for one hour, then uncover and continue to bake for another 15 minutes.
Chefs. Kiss.
ENJOY!