Roasted Root Vegetables

Directions

1. 1
   In a large bowl toss together: 3 medium carrots, peeled and cut into 1/2-inch slices, 1 small celery root, peeled, quartered, and cut into 1/2-inch slices, 2 medium parsnips, peeled and cut into 1/2-inch slices.
2. 2
   With: Salt to taste, Olive oil, just enough to coat the vegetables.
3. 3
   Spread out on a low-sided baking sheet.
4. 4
   Roast, stirring occasionally, in a 400F to 425F oven until tender, about 25 minutes.
5. 5
   Cut the vegetables into different shapes, such as 1/2-inch cubes or 2-inch-long batons.
6. 6
   Use other vegetables, such as rutabagas, kohlrabi, fennel, or turnips.
7. 7
   Toss the vegetables with leaves of fresh marjoram, thyme, or savory along with the salt and oil.
8. 8
   Along with the salt and oil, toss the vegetables with 1/4 teaspoon cumin or fennel seed, lightly crushed in a mortar and pestle.
9. 9
   While still hot from the oven, toss the vegetables with 2 garlic cloves, peeled and chopped fine, or 1 tablespoon chopped parsley, or both.