Garlicky Roasted Root Vegetables

Preheat oven to 400ºF.

Wash and peel all of the vegetables. The carrots and parsnips can be cut into approximately 3-inch sticks. The turnips and rutabaga need to be cut a little smaller as they are a harder vegetable; cutting them smaller will insure all of the vegetables cook within the same timeframe.

Thinly slice the onions and garlic.

On a sheet pan, toss the vegetables (carrots, parsnips, turnips, rutabaga, onions, and garlic) together with the olive oil, salt and pepper, parsley, and herbes de Provence. Spread into a single layer. Break the butter into pieces and dot over the vegetables.

Roast, uncovered, at 400ºF for 1 hour, stirring once after 30 minutes.

The roasting process completely changes and soften the flavors of the turnip and rutabaga, while the carrots and parsnips add sweetness. The onions caramelize and the garlic mellows out. Altogether, this is a wonderfully balanced dish. Even people who profess to hate turnips will be pleasantly surprised.

Serve with corned beef and cabbage, roast beef, lamb, roast chicken, or turkey. It just goes with everything!