Ingredients
1 large red potato
1 small sweet potato, peeled
1 large parsnip, peeled
1 medium rutabaga, peeled
1 medium turnip, peeled
1 medium celery root, peeled
2-3 tablespoons olive oil
Salt and pepper to taste
3 tablespoons chopped parsley
Directions
Preheat oven to 375 degrees. Dice vegetables into ½-inch cubes. Transfer vegetables to a bowl, drizzle with olive oil, and season with salt and pepper; toss to coat. Spread into a single layer on a baking sheet and roast until soft and beginning to brown, about 30 to 40 minutes. Sprinkle with parsley before serving.
From Move Over, Turkey.
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