1 medium Sweet Potato, peeled, 1” cubes
1 large Beet, peeled, 1” cubes
1 medium Russet or Golden Potato, peeled, 1” cubes
1 Parsnip, peeled, 1” cubes
1 Rutabaga, peeled, 1” cubes
2 large Carrots, peeled, 1” cubes
1 small Butternut Squash, peeled, seeded, 1” cubes
7-10 Brussels Sprouts, cleaned and halved
1 cup Cauliflower, 1” cubes
2 Shallots, sliced in strips
1 Fennel bulb, sliced in strips
1/4-1/2 cup Olive Oil
Rosemary sprigs
Combine all in extra-large bowl. Pour olive oil over the top and use a large spoon to fold in evenly until all is lightly coated.
Spread out on cookie sheets in one layer.
Top with fresh cracked pepper and Himalayan salt.
Tuck rosemary sprigs all throughout.
Bake on 425 for 20-30 minutes, until beets are soft and bottom of veggies are brown, removing halfway through to toss.
Notes: This makes a lot. Probably enough for 2 cookie sheets. But, that’s great because then you can make some bisque! (p.234)
My mom oils the beet cubes in their own bowl and then carefully adds them to open spots on the pans before baking. This keeps the rest of the lighter veg from turning beet red. It’s pretty (like my mom!).
Sometimes I take out the pans halfway through and sometimes I don’t. It just makes the bottoms a little crispier.
Sometimes I line the pan with parchment paper and sometimes I don’t. It depends on what I’m worried about that day – the thin plastic lining on the parchment paper or the aluminum of the pan. You could do it all in glass pans and avoid the whole issue.