I have been cooking variations on this basic recipe for over twenty years. And after all these years, I still get excited just thinking about it, which tells me it's a keeper. I call it Celebration of Earth but you can call it Roasted Root Vegetables if you want, I guess.
I find it to be a perfect recipe for Autumn transition months like September and October when your body asks to be grounded. This is so easy and delicious though that I keep using seasonal root vegetables all the way through Winter and Spring. Your gastrointestinal track will be very grateful with you too!
Pre-heat oven to 400 F. Serves 10
4 small turnips, peeled, halves, sliced
4 medium parsnips, peeled, sliced
2 lbs of Brussels sprouts, brown ends cut off
2 medium sweet potatoes, peeled, quartered, sliced
2 medium red beets, peeled, quartered, sliced
1/2 cup of olive oil + 1/2 Table spoon of lemon juice + salt to taste
1 handful of fresh cilantro leaves, chopped
1- In a large bowl, combine vegetables, oils, salt and lemon juice.
2- Spread evenly onto two backing sheets (I cover min with parchment paper)
3- Roast till brown. It takes about 45 to 50 minutes *stirring every 15 minutes or you'll end up with burn vegetables*
4- Let it cool and sprinkle with cilantro leaves. I suppose you can transfer to a bowl for a nice presentation, but I bring the trays directly onto the table (oven to table style!)