|Photo via Perpetual Feast|
How does one "avoid messing up?" Simple. Peel it, cut into bite sized pieces, and toss with olive oil. Generous salt and pepper and in the oven. Around 350˚ for half an hour or so, put it on a plate. Ta-da. The "big secret" is to chop up all of the vegetables into equal size pieces as best you can. They all have that hard texture, and they're all going to cook at pretty much the same rate. By using equal pieces, they all cook in the same amount of time.
|Photo via Food & Wine|
- After you roast them, toss with some finely chopped herbs, like parsley. A little thyme can work too. Keep it simple.
- Glaze sparingly with something sweet, like honey or maple syrup. Prepared this way, my 5-year-old thinks they're dessert.
- Toss with a little vinaigrette. Again, use sparingly. While that link only uses parsnips, any of these vegetables can substitute for each other.
- Roast them with an apple or some other winter fruit (cranberries, for example).