Saturday dinner: Roasted Root Vegetables

Quinoa with roasted root vegetables: sweet potato, white Tokyo turnips, and red carrots.

Roasted root vegetables are an extremely easy winter meal. Basically any combination of veggies like turnips or rutabaga, potatoes and sweet potatoes, carrots, parsnips, beets, etc, can be tossed in olive oil (with sage, rosemary, thyme or other mint-family spices if you have them) and spread onto a baking sheet for roasting. This is done at 425F for about 45 minutes to an hour - but the only assistance you need to give it is an occasional stir. Add a couple cloves unpeeled garlic for the last half hour so that it doesn't get too burnt.