60 minutes
A medley of sweet and earthy root vegetables, roasted to perfection to bring out their natural sugars and flavors. This dish is a comforting and colorful addition to any meal, highlighting the simplicity and deliciousness of seasonal produce.
1. Prep
Preheat your oven to 400°F (200°C). Peel the carrots, turnips, and rutabaga, then cut them into large, even dices. This size ensures that they cook through and caramelize evenly.
2. Dress
In a large mixing bowl, toss the diced root vegetables with olive oil and salt until they are well coated. The oil not only prevents sticking but also helps to achieve a golden, caramelized exterior.
3. Roast
Spread the dressed vegetables on a foil-lined baking tray in a single layer, giving them space to roast evenly. Place the tray in the preheated oven and roast for 15 minutes. Stir the vegetables to ensure even browning and return to the oven. Continue roasting for another 15 minutes or until the vegetables are tender and caramelized. The total roasting time may vary up to 30 minutes depending on the size of your vegetable dices. Once the root vegetables are roasted, remove them from the oven and give them a final stir on the tray. Serve the roasted root vegetables hot, as a side dish to your main course.
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