A Bouquet of Root Vegetables

Don't be fooled by the unspectacular looks of root vegetables. When roasted, they develop a deep, nutty, caramelized intensity that is focused and heightened by a dusting of herbs from the Mediterranean kitchen.

8  parsnips, peeled, cut in half lengthwise and thirds crosswise
8  carrots, peeled, cut in half lengthwise and thirds crosswise
6  white turnips, peeled and cut into 1-inch cubes
4  beets, peeled and cut into 1-inch cubes
1/4 cup olive oil
2 teaspoons Herbs de Provence
 {salt}, to taste
 freshly ground {black pepper}, to taste
3 tablespoons sugar
2 to 3 tablespoons snipped fresh chives
Preheat the oven to 450°. Fit a large pot with a vegetable steamer, add water to reach just below the bottom of the steamer, and bring to a boil over high heat.

Steam the parsnips until tender, 8 to 10 minutes. Transfer them to a large bowl. Repeat with the carrots, turnips, and beets, steaming each vegetable separately for 8 to 10 minutes.

Toss the vegetables with the olive oil, herbs de Provence, and salt and pepper.

Spread the vegetables in a single layer on two baking sheets and sprinkle them with the sugar. Roast, shaking the pans occasionally, until the vegetables are golden brown and fork-tender, 30 minutes. Serve immediately on a platter, garnished with the chives.

Ease of Preparation: Moderate

Preparation Time: 20-30 min

Cook Time: 1 hr 10 min

Servings: 4

Recipe By: Sheila Lukins

From:  Celebrate
Used with permission of Workman Publishing