Roasted Root Vegetables

The combination of colors and flavors in this vegetable side dish is very eye-appealing.

Recipe Ingredients:

1 (1-pound) bag parsnips
6 large turnips
2 large sweet potatoes
1 large rutabaga
6 large beets
1 teaspoon salt - divided use
1 teaspoon ground black pepper - divided use
2 tablespoons butter or margarine, melted

Cooking Directions:

1. Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon ground black pepper.
2. Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon ground black pepper.
3. Bake vegetables in a preheated oven at 425°F (220°C), stirring occasionally, 35 to 45 minutes or until tender. (Pans may need to be rearranged after 15 to 20 minutes to ensure even cooking.)
4. Toss vegetables with melted butter.

Makes 8 servings.

Tip: Cook the beets separately to keep them from bleeding into the other vegetables.