Roasting vegetables gives them a rich, sweet flavor. And, it's so easy! While the vegetables are roasting, prepare the other parts of your meal.

Root vegetables, such as carrots, parsnips and/or turnips, can be roasted together. Here's a simple way to do it:

1. Preheat oven to 400 F (205 Celsius)

2. Wash and peel desired combination of carrots, parsnips and/or turnips. Cut into cubes, approximately 1/2 inch in size.

3. Place in a bowl and toss in a small amount of olive oil, to coat.

4. Season with black pepper and, if desired, a light dash of salt. For added flavor, mix in a light sprinkling of your choice of herbs, such as dried thyme leaves or crumbled dried rosemary.

5. Place in a single layer on a large baking sheet with sides, such as a jelly roll pan.

6. Roast for 30 to 40 minutes until they are browned slightly (over-browning makes them bitter). Stir occasionally with a spatula to prevent sticking.

7. Test if vegetables are done by cutting into the thickest part of a few of them with a sharp knife. It should slip easily into them.

Developed By:

Alice C. Henneman, MS, RD
Extension Educator
University of Nebraska
Cooperative Extension in Lancaster County

Fax: (402) 441-7148
Phone: (402) 441-7180
E-Mail: ahenneman1@unl.edu
Web site: lancaster.unl.edu/food

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