ROASTED ROOT VEGGIES

ROASTED ROOT VEGGIES

Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze.

Serves 8-12

Preheat oven to 400 degrees

3 lbs. fresh sm. red-skinned potatoes, washed, eyes removed and cut into 1 inch cubes

2 lbs. fresh whole beets, peeled and cut into 1 inch cubes

1 lb. fresh parsnip, peeled and cut into 1 inch cubes

1 lb. fresh baby carrots

2 t. salt

1 T. dry mustard

1-1/2 t. poultry seasoning

1 t. paprika

2 t. garlic powder

2 t. onion powder

1 t. turmeric

1/4 c. extra virgin olive oil

1/4 c.brown sugar

Place all ingredients in extra-large bowl or pot. Toss well to coat evenly.

Transfer to 2, 1/2 size baker’s baking sheets –  evenly without overlapping.

Place both baking sheets in preheated 400 degree oven on 2 racks, and bake 30 minutes.

Reverse baking sheets in oven – top to bottom, and bottom to top – then bake 30 minutes longer or till tender as you like.

Notes: Serve alone or with a coleslaw or green salad accompaniment. Also goes well with a side of pesto.

If you don’t have two baking sheets, then cut recipe in half.