- 1 medium turnip
- 1 medium rutabaga
- 1 large parsnip
- 1 large carrot
- 1 medium beet
- 2 or 3 potatoes (preferably red, Yukon Gold, or Yellow Finn)
- 1 to 2 tablespoons fresh rosemary or 2 teaspoons dried
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- Coarsely ground black pepper to taste
- 6 to 12 small cloves garlic, peeled (optional)
Preheat oven to 475°F. Lightly oil a large, cast iron skillet, a large pyrex or other ovenproof casserole.
Scrub, trim and dice unpeeled vegetables in uniform size, generally in 1-inch cubes. Toss with rosemary, oil, salt, pepper, and garlic. Roast in a single layer, covered, in hot oven for 15 minutes. Remove cover, toss and return to oven. After 15 additional minutes, test beets and rutabagas, as they tend to be more dense and require slightly longer cooking than other roots. If required, continue to roast uncovered for another few minutes. Serve hot. Leftovers are excellent cold, tossed with a light vinaigrette, or combined with cold cooked beans or pasta.
Variation: Use additional rosemary, substitute thyme or a combination of fresh or dried herbs. Dried herbs work best when rubbed vigorously before use to release flavor essence.