Ingredients
  • 2 pounds carrots, peeled, stem and root ends trimmed, and cut into 2-inch by 1-inch pieces
  • 2 pounds red beets, peeled, stem and root ends trimmed, and cut into 8 wedges
  • 1 pound golden beets, peeled, stem and root ends trimmed, cand ut into 8 wedges
  • 1 pound parsnips, peeled, stem and root ends trimmed, and cut into 2 inch-by-1 inch pieces
  • 1 pound golden or red new potatoes, scrubbed clean and quartered
  • 1 pound shallots, peeled and halved or quartered, depending on size
  • 4 teaspoons kosher salt
  • 1 1/2 teaspoons fresh ground black pepper
  • 1/3 cup extra-virgin olive oil
Preparation

Preheat oven to 450°F.

Place all ingredients in a large mixing bowl and toss well to combine. Transfer to a roasting pan and place in the oven. Roast vegetables, stirring occasionally, until tender, about 1 hour. Remove pan from oven and allow cool slightly before serving.
 

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