Roasted Root Vegetables
Preheat your oven to 400 degrees.
3 to 4 medium turnips, washed, trimmed and cut into bite-size pieces
1 or 2 medium to large rutabagas, peeled and cut into bite-size pieces
3 to 4 medium beets, washed, trimmed and cut into bite-size pieces
4 to 5 springs of fresh rosemary
4 to 5 sprigs of fresh thyme
freshly ground black pepper
Like I said, this is really open to interpretation and is infinitely adjustable. If you can't stand turnips or are a little wary of the rutabaga, leave 'em out and add carrots. Or more potatoes. Whatever you like. Just keep in mind that you should have everything cut around the same size so that your vegetables cook fairly evenly.
Now, once your veggies of choice are all washed, trimmed and cut, toss them into a big bowl with the herbs and garlic. Season with the salt and pepper to taste, then drizzle with olive oil. Get your hands in there and give the mixture a good toss to make sure each piece is evenly coated. Once the veggies are seasoned and oiled, spread them evenly on a large baking sheet (or two, if necessary) or a baking dish, like so:
Bake for approximately 1 1/2 hours, stirring every 30 or so minutes and rotating the pans if you've got more than one. Your veggies should be tender and golden brown (the white ones, anyway) when they are nicely roasted. Note: Most of these root vegetables will cook at about the same rate, but keep an eye on each variety to make sure one isn't overcooking. The most likely culprit for overcooking - sweet potatoes. The turnips will probably take the longest to soften up and brown.
You can serve this dish as a side, but it's hardy enough for a vegetarian entree, I think, like I've got up top with a simple salad. And, yes, that is a paper plate. Photo stylist, I am not.