Roasted Root Vegetables

Before Christmas, I saw two shows in the same week that featured root vegetable gratin. I looked at both recipes and decided that they had too much heavy cream to be worthwhile for everyday use. So, I thought just roasting the winter beauties would be a better idea.

In case you didn't know, rutabegas and parsnips are in season right now. I know, it makes you want to grab the car keys and visit your local grocery store, right? Amazingly, there doesn't appear to be much demand for this delicacies. In fact, the cashier gave my rutabega a very skeptical look and asked me, "Why anyone would want to eat this?" Nevertheless, roasting vegetables brings out a sweet, caramel flavor. This dish was delicious when served hot with herb-stuffed pork chops and green beans for dinner, but also very good cold as a snack the next day.

Roasted Root Vegetables

2 sweet potatoes, peeled and cubed

4 parsnips, peeled and cubed

1 rutabega, peeled and cubed

2 Tbsp olive oil

salt

pepper

Preheat the oven to 425 degrees. Spread the cubed vegetables on two baking sheets. Drizzle the vegetables with olive oil, then season with salt and pepper. Bake for 45 minutes. Serves 4.