Carrots, Parsnips, Beets, Yam, Rutabaga, Roasted

I love roasted vegetables. They are easy, warming, filling and yummy. When I roast vegetables I use a variety of different vegetables, some tend to combine better than other because of cooking time. I have given you the basic ins ructions on how to do it and a couple combinations or single foods you can try.

Mix equal parts of carrots and parsnips and 1/2 the amount of red or gold beats

Mix sweet potato or yam with Butternut squash or rutabaga.

Mandolin sliced Delicata and Yam.

Whatever combination you choose you first need to prepare the vegetables.

Butternut squash - first peel the skin off until you there is no green or pale white discoloration. Using a carrot peeler works well for butternut squash. Once peeled scoop out the seeds (save for roasting) cut the squash into small bite site cubes.

Yam - Peel and cut into bit side cubes or if using with a mandolin wash thoroughly and slice thinly with a mandolin.

Delicata- slice in 1/2 lengthwise. scoop out the seeds then slice the halves thinly.

Beets - scrub well, cut off the knotty end and slice the beets into cubes.

Carrots and Parsnips- Peel and cut into circular pieces.

Rutabaga - Peel until you see a consistent coloration in the flesh cut into small cubes of similar size to the other vegetables you cut.

Next you coat your vegetable mixture with olive oil, add sea salt and any other seasoning you would like and roast at 375 for 30-40 minutes deepening on the type of vegetables you are roasting. Check and stir them every 10 minutes.