ROASTED VEGETABLES

4 small turnips, peeled and quartered lengthwise
8 carrots, peeled and cut on the diagonal into 2-inch lengths
16 whole Brussels sprouts, trimmed
4 shallots, peeled and halved
2 large golden beets, blanched, peeled and quartered
4 parsnips, peeled and cut on the diagonal into 2-inch lengths
2 yams, peeled and quartered
3 tablespoons mild olive oil
3 tablespoons canola oil
1 tablespoon balsamic vinegar
2 tablespoons coarse salt
1 tablespoon finely chopped fresh sage leaves
Freshly ground black pepper

Preheat the oven to 425 degrees F, with 2 racks placed as close to the center of the oven as possible.

In a large bowl, combine the turnips, carrots, Brussels sprouts, shallots, beets, parsnips, and yams and toss to combine.

Drizzle them with the olive and canola oils, vinegar, salt, sage, and black pepper to taste and toss with a wooden spoon until the vegetables are evenly coated.

Place the vegetables in a single layer on 2 large, rimmed baking sheets. (Using 2 baking sheets is best, allowing the vegetables to roast in a single layer. You want to be sure they caramelize as they roast rather than steam.)

Roast, testing occasionally with a fork, until the vegetables are tender but not mushy, about 1 hour. Stir the vegetables gently every 20 minutes to ensure even browning.

Serve hot or at room temperature.

Servings: 8
Source: The New England Table by Lora Brody