Despite the disappearance of tomatoes and sweet corn, so much bounty continues to unfold from the farm: turnips, beets, late broccoli and cauliflower, beans, cabbage, pumpkins, winter squash and of course potatoes. Harvesting potatoes is priority one for the next couple of weeks until all 35 acres or so of them are out of the ground. When I'm not helping on the harvester, I'll be noshing on this magical mixture of roasted root vegetables. Below is the method, but what to roast is completely up to you; don't feel limited by root vegetables only. Throw some winter squash in there, too! The possibilities abound.
Roasted Root Vegetables
Mixed root vegetables
Salt + pepper
Preheat a conventional oven to 425 F.
Peel and chop all the vegetables into 1" chunks. I used a mixture of carrots, parsnips, turnips, potatoes and onions. Arrange the cut vegetables into a single layer on a sheet tray. Be sure not to overcrowd the veggies, otherwise they will steam and not roast. Drizzle a couple of tablespoons of olive oil over the vegetables and season them well with salt and pepper. Toss everything together with your hands.
Roast the vegetables for a total of about 30 minutes on the center rack of the oven, or until properly tender. At the half-way point, carefully turn the vegetables with a metal spatula in order to ensure they are all roasting evenly.
Remove the tray from the oven and season again if necessary. Serve warm or at room temperature.