Roasted Fall Vegetables

We served this at our "Healing Spices" Suppers meeting featuring turmeric with Fava Bean Puree and Turmeric Cream.

Ingredients

4
carrots
2
parsnips
1
daikon
2
sweet potatoes
2
turnips
2 cups
cauliflower florets (bite-sized)
 
grapeseed or other neutral-flavored oil
 
salt
Yields:
servings

Additional Notes

Try to find different color vegetables to enliven the look of the platter when served. We used black carrots and red turnips. Other seasonal vegetables could be used, such as beets, celery root, other types of radishes, winter squash or broccoli florets. Let your farmers' market be your guide! Choose medium-sized vegetables so they are not too woody.

Instructions

Preheat the oven to 400 degrees. Line 1 small and 2 large baking sheets with parchment paper.Wash all the vegetables and peel the carrots, parsnips, daikon, sweet potatoes and turnips. Cut the carrots, parsnips, daikon and sweet potatoes into wedges about 3" long and 1/2" wide at the thickest part. Cut the turnips into 1/2"-thick wedges.Working with one vegetable at a time, put the cut pieces in a bowl. Drizzle with a little oil and salt lightly. Mix with your hand to lightly coat the vegetable pieces. Arrange each vegetable peeled side down on the prepared baking sheet. Put the oiled and salted cauliflower florets on a separate sheet.Put the root vegetables in the preheated oven and roast for about 40 minutes. They are done when easily pierced with a knife. About halfway through the cooking time for the root vegetables, put the baking sheet with the cauliflower florets into the oven as well. When done, remove the vegetables from the oven and arrange by type on a serving platter.

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