Originally Posted by
PresRDC
Olive oil, salt & pepper is all that you need. Roast them in a 425 degree oven for at least 20 minutes.
I usually combine them with turnips, jerusalem artichokes and cauliflower, all roasted together.
Sounds delicious but the visual not so much. Too monochromatic. Try roasting with heirloom carrots...they are beautiful right now and a riot of colors. I also like to throw some purple Yukon potatoes into the mix. If you get your vegetables from Farmer's Market, look for lovely herbs to toss. I like Italian parsley and Chervil. Instead of salt, I use a couple of anchovies.