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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 small turnips, peeled, halved, sliced |
4 medium parsnips, peeled, sliced |
2 large rutabagas, peeled, quartered, sliced |
2 yams (red-skinned sweet potatoes), peeled, sliced |
1 large acorn squash, peeled quartered, seeded cut into 1/3-inch-thick slices |
1/2 cup olive oil |
Directions:
1. Preheat oven to 425°F. Combine all vegetables in large bowl. Add oil; toss to coat thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Arrange vegetables on 2 heavy large baking sheets.
2. Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes. Transfer to large bowl and serve.
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