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Roasted Root Vegetables

roasted root vegetables
2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 pound turnips, peeled cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, turnips, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.