 | | Directions | - Preheat oven to 350°F. Combine vegetables in extra-large bowl. Add butter; toss to coat.
- Spread evenly into 15x10x1-inch baking pan; sprinkle with salt and pepper.
- Bake 50 minutes, or until vegetables are tender, stirring occasionally.
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| Ingredients | | - |  | 1 pound parsnips, peeled, cut into 1-inch chunks (about 2-1/2 cups) |
| - | | 1 pound rutabagas, peeled, cut into 1-inch chunks (about 3-1/2 cups) |
| - | | 1 pound turnips, cut into 1-inch chunks (about 3-1/2 cups) |
| - | | 1 pound celeriac (celery root), peeled, cut into 1-inch chunks (about 3 cups) |
| - | | 1 pound peeled carrots, cut into 1-inch chunks (about 2-3/4 cups) |
| - | | 1/2 cup butter, melted |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon ground black pepper |
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