ALL-IN-ONE ROASTED ROOT VEGETABLES

The only trick to cooking a variety of differently textured vegetables at once is to cut each one the right size so they all cook in the same amount of time. Harder veg get cut smaller, while softer veg are left in larger chunks. Toss them all on a sheet pan, tuck them on the rack under your turkey (or whatever else is in the oven), and you’ve got the easiest and most colourful side dish ever.

6 carrots

6 parsnips

4 medium white or yellow potatoes, scrubbed or peeled

1 red onion

1/2 rutabaga

2 medium sweet potatoes, scrubbed or peeled

3 tbsp (45 mL) sunflower or canola oil

2 tsp (10 mL) dried sage, crumbled

1 tsp (5 mL) dried savory, rosemary or thyme (or a mixture)

1 tsp (5 mL) salt, plus more to taste

Freshly ground pepper to taste

1 Preheat oven to 350°F (177°C). Line a large rimmed baking sheet with parchment paper or a reusable baking mat.

2 Cut carrots into 3/4-inch (2 cm) chunks, cutting chunks from thick ends in half. Place in a large bowl. Cut parsnips into 1 1/2-inch (4 cm) chunks, cutting chunks from thick ends in half or quarters if large, and add to bowl. Cut white potatoes, onion and rutabaga each into 3/4-inch (2 cm) chunks and add to bowl. Cut sweet potatoes into 1-inch (2.5 cm) chunks and add to bowl.

3 Add oil, sage, savory, 1 tsp (5 mL) salt and pepper to taste and toss to coat. Spread out on lined baking sheet.

4 Bake on lower rack in oven for 1 1/4 to

1 1/2 hours, stirring occasionally, until vegetables are tender and browned. If you have an extra rack available in the oven, or when the turkey comes out, divide vegetables between 2 sheets to speed up cooking time and increase browning. Season to taste with salt and pepper. If desired, set aside enough vegetables for 2 cups (500 mL) chopped for the Leftover-Turkey Cornmeal Cobbler; refrigerate in an airtight container for up to 3 days.

Serves 8 with leftovers