Roasted Root Vegetables-DON'T SAY YUCK!

The kitchen has been open but the internet has not. For whatever reason, Lima Township..home of cornfields and cows, is the place that modern technology has forgotten.  Couldn't surf so I cooked.
Enjoy!

This was only the second time I can remember eating brussels sprouts. ( used to hate them!) I had never cooked with or eaten a parsnip and only once had a turnip. Give them a try! Once baked, they are sweet and salty and wonderful. They make a pretty dish.  And better yet, these veggies are inexpensive and if you don't really like them you can feed them to the neighbors dog or your own, guilt free. ( Sorry you live so far away, Butch)

Roasted Root Vegetables

Toss in a bowl with olive oil, kosher salt and pepper:

2 Carrots

Several Halved Brussels Sprouts

2 Turnips

2 Parsnips

Line a cookie sheet with non-stick foil.  Arrange the veggies on the foil so they do not touch.

Put them in the oven at 400 degrees for about 20 minutes. Turn them and continue to bake for another 20 minutes, or until they are nice and brown.  I like the brussels sprouts almost charred, but not mushy. Check out the picture below of the finished product.

Put them in a pretty bowl and enjoy. I served them with pasta, but they would make a great side with just about any meal.