Recipe information
Yield
Serves 10
Ingredients
4 small turnips, peeled, halved, sliced
4 medium parsnips, peeled, sliced
2 large rutabagas, peeled, quartered, sliced
2 yams (red-skinned sweet potatoes), peeled, sliced
1 large acorn squash, peeled quartered, seeded cut into 1/3-inch-thick slices
1/2 cup olive oil
Preparation
Step 1
Preheat oven to 425°F. Combine all vegetables in large bowl. Add oil; toss to coat thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Arrange vegetables on 2 heavy large baking sheets.
Step 2
Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes. Transfer to large bowl and serve.
