Recipe for an Assortment of Roasted Vegetables

This medley of roasted vegetables is colorful, delicious, and a great addition to any special dinner.  It takes a bit of time though, so I usually only make it for Thanksgiving, Christmas, or Easter dinner.

Vegetables:

Beets, fennel, rutabaga, carrots, sweet potato, parsnips, turnips

The first step is to peel the beets and cut them in large pieces.  Then boil the beets for 20 minutes and drain.

While the beets are cooking, wash and cut the fennel in large sections and peel and cut the other vegetables.  Place all of these vegetables into a large pot and boil for 10 minutes, then drain.

Toss the beets with balsamic vinegar, olive oil, salt, cracked pepper, and oregano.

Toss the fennel with lemon juice, olive oil, salt, cracked pepper, and fresh thyme.

Toss the rutabaga with vinegar, olive oil, salt, cracked pepper, and marjoram.

Toss the carrots with the juice from half a tangerine, olive oil, some tangerine rind, salt, cracked pepper, and fresh rosemary.

Toss the parsnips with white wine vinegar, olive oil, salt, cracked pepper, and fresh sage.

Toss the turnips with red wine vinegar, olive oil, salt, cracked pepper, and fresh basil.

Toss the sweet potatoes with lime juice, olive oil, salt, pumpkin pie spice, and cajun seasoning.

Lay each vegetable out and cook in a 400 degree oven for one hour.

The first picture is before roasting and the second is after they come out of the oven.