From Cooking Light, March 2008
1 ½ cups (1/2-inch) slices carrot
1 ½ cups (1/2-inch) slices parsnip
1 ½ cups (1/2-inch) cubed peeled turnip
4 tsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 Tbsp. maple syrup
1. Preheat oven to 450o.
2. Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.
3. Bake for 10 minutes.
4. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
NOTE: Most root vegetables work well in this recipe; I’ve used celery
root, rutabaga, and sweet potatoes as well as those included here.
Submitted by Lisa Bretherick