Roasting brings out sweetness in winter veggies

Roasting is the best possible way to cook veggies including turnips, sweet potatoes and carrots because it brings out their natural sweetness. Here’s a formula for a roasted root vegetable side dish you can pull off easily during the week. It’s healthy, delicious and affordable, and kids like it because it resembles French fries.

Preheat oven to 425 degrees F. Peel and slice 3 large or 5 medium turnips, 3 medium sweet potatoes and 3-5 fresh carrots. Cut each one into planks of roughly the same size so that they resemble steak fries. Place vegetables in large bowl and add a few slices of red onion or about 6-8 peeled red pearl onions. Toss mixture with about 2 tablespoons olive oil and a tablespoon of chopped fresh rosemary. Arrange vegetables in a single layer on a prepared cookie sheet. Sprinkle kosher salt and fresh ground pepper to taste. Roast for one hour, or until vegetables are brown and slightly caramelized.

This side dish shines with roast chicken or pork, flank steak, hamburgers or turkey burgers or meat loaf. It’s also great as part of a hearty weeknight veggie plate.