The 2 keys to roasting winter root vegetables are heat and time

"Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. But I can assure you, the only downside to eating a whole batch may be singeing your fingers as you pluck them off the roasting pan. They are relatively low in calories, high in nutrients, minerals and fiber, immensely versatile and just plain good for you."

"Winter's roots - carrots, parsnips, beets, sweet potatoes, turnips and new potatoes - sweeten in the oven as the high heat condenses and intensifies their flavors. Tossing them with a little oil keeps them from sticking to the pan, and a sprinkle of coarse salt helps draw their juices to the surface. Coarse salt is the best choice; unlike fine salt, it sticks in spots and does not coat the vegetable. It enhances, not overwhelms, the taste."

"The key to roasting dense, low-moisture winter roots is to use high heat (a 400-degree oven) and allow a little more time than with tender, moist vegetables like zucchini and eggplant. Be sure to move the vegetables around so they don't burn and stick to the pan. Once they're out of the oven, roast vegetables open up a range of opportunities. Serve them as side dishes as well as dinner. Make a hearty grain bowl with barley or wild rice."

Roasted winter root vegetables develop a crunchy, caramelized exterior and tender interior while remaining low in calories and high in nutrients, minerals, and fiber. High oven heat (about 400°F) concentrates sweetness and intensifies flavors, while tossing pieces in oil prevents sticking and coarse salt draws juices and enhances taste without coating. Dense, low‑moisture roots require more time than tender vegetables and should be moved during roasting to prevent burning. Leftover roasted vegetables can be used in many dishes: grain bowls, polenta, soups, hashes, pot pies, pizzas, frittatas, dips, and salads. Roasting extra encourages creative reuse.

Read at Boston Herald