Roots to Boot

Submitted by Rachel Mecham

2-3 carrots, chopped
2-3 parsnips, chopped
1 peeled rutabaga, chopped (optional)
1-2 turnips, chopped
1 sweet potato, chopped
1-2 regular potatoes, chopped
1 yellow onion, chopped
3 cloves garlic, minced
3 Tbsp. oil
½ tsp. salt
½ tsp. nutmeg or to taste
4 Tbsp. butter
2-4 Tbsp. brown sugar

Spread oil on the bottom of a 9” X 13” pan. Add veggie segments, then salt, nutmeg and other spices sprinkled over the top. Add bits of butter over the top. Bake at 375 to 400 degrees F for one hour. Stir every 15-20 minutes. About 15 minutes before taking out the dish from the oven, sprinkle brown sugar over the top. This recipe was created by my sister-in-law a few years ago.