Roasted Roots

• 1 1/2 to 2 lbs. beets, washed and trimmed
• 2 lbs. root vegetables, washed and trimmed: carrots, turnips, parsnips, parsley root, daikon, radishes, celery root
• 1 1/2 to 2 lbs. salsify, washed and trimmed

1. Preheat oven to 425F.
2. Cut beets and turnips larger than 2-inches in diameter in half.
3. Cut rutabagas into 2-inch chunks.
4. Cut celery root into eighths or 2-inch chunks.
5. Cut large daikon into 2-inch chunks.
6. Cover 2 large baking sheets with aluminum foil.
7. Spread all root vegetables in single layer on baking sheets.
8. Cover with another sheet of foil.
9. Crimp all edges to seal packet well.
10. Roast until tender, about 45 minutes to 1 hour.
11. Remove from oven.
12. Let cool in foil until cool enough to handle.
13. If desired, peels can be scraped off easily with paring knife or rubbed off with paper towels.

beets, root vegetables

Taken from www.vegetariantimes.com/recipe/roasted-roots/ (may not work)