Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.
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I love to roast vegetables and this is a fantastic way to use a variety of root vegetables some people may not eat often. I've been making this for clients to rave reviews, served with roast chicken and roast pork tenderloin. The beets do give it a nice pinkish color. I've had one client request the recipe to do for Thanksgiving. Thanks Molly!
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