• 1 head of broccoli including stems - cut into 3 1/2“ florets
• 1/4 cup live oil
• kosher salt and pepper
• 1/4 cup (3/4 oz.) pecans

1. Heat oven to 400 deg.
2. In baking pan or sheet combine the ingredients and stir to coat surfaces
3. Roast turning once for 20-25 min.

Serves: 4 `      `Total cook time: 25 min
Source: Real Simple

• 1 1/2 lb carrots - peeled and cut into even pieces
• 2 Tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp pepper

1. Heat oven to 425 deg. Foil line baking sheet.
2. Combine the ingredients and stir to coat surfaces. Cover tightly with foil.
3. Roast for 15 min. and then uncover.
4. Roast for an additional 30-35 min. stirring twice.

Serves: 5       Total cook time: 45 min
Source: Cook's Illustrated Nov/Dec 2010

• 1 celery root(14oz) - peeled (optional)
• 4 carrots - peeled and cut into 2 1/2” lengths, halved or quartered for 1/2“-1” dia
• 12 oz parsnips - peeled and sliced 1“ thick on bias
• 5 oz small shallots - peeled
• 1 tsp Kosher salt
• Pepper to taste
• 12 oz turnips - peeled, halved horizontally, each half quartered
• 3 Tbsp vegetable or olive oil
• 2 Tbsp chopped fresh parsley

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, heat oven to 425 deg.
2. Toss celery root, carrots, parsnips, and shallots with 1 tsp salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8-10 min, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil, toss to coat.
3. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 min.
4. Stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15-25 min longer. Transfer to platter, sprinkle with parsley, and serve.

Serves: 6      Total cook time: 60 min (10min microwave +25 oven+ 15-25 oven)
Source: America's Test Kitchen season 14, Revisiting Julia Child's Roast Turkey

• 1 lb carrots - peeled and cut into 2×1/2” sticks
• 1 lb parsnips - peeled and cut into 2×1/2“ sticks
• 2 tsp minced fresh thyme - 1tsp in glaze, 1tsp at end
• 1 Tbsp cider vinegar
• 3 Tbsp orange marmalade
• 1 tsp grated fresh ginger
• 1/2 tsp salt
• 1/8 tsp pepper
• 3 Tbsp unsalted butter - (1 Tbsp melted in glaze and 2 Tbsp cubed at end)
• 1/4 cup water

1. Heat oven to 450 deg. Toss carrots, parsnips, 1 tsp thyme, vinegar, marmalade, ginger, salt, pepper, and melted butter in 9×13 baking dish. Pour water over vegetables, cover tightly with foil, and roast until vegetables just begin to soften, about 20 min.
2. Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 30-35 min. Add remaining 1 tsp thyme and cubed butter and toss.

Serves: 6       Total cook time: 55 min
Source: Cook's Country

• 2 lb purple top turnips - peeled & cut into 3/4” cubes
• 4 shallots - peeled and sliced thin or 1 med onion sliced thin
• 2 Tbsp maple syrup
• 2 Tbsp balsamic vinegar
• 1 Tbsp fresh rosemary - chopped
• 1 tsp grated fresh ginger
• 1/2 tsp salt
• 1/8 tsp pepper
• 3 Tbsp unsalted butter - (1 Tbsp melted and 2 Tbsp cubed)
• 1/2 cup water
• 6 slices bacon - cut into 1/3“ strips and cooked until crisp (optional)

1. Heat oven to 450 deg. Toss turnips, shallots, syrup, vinegar, salt, pepper, and melted butter in 9×13 baking dish. Pour water over vegetables, cover tightly with foil, and roast until turnips just begin to soften, about 25 min.
2. Remove foil and continue to roast, tossing occasionally, until turnips are tender and spotty brown and liquid is reduced to thick glaze, 25-30 min. Add bacon (optional) and cubed butter and toss.

Serves: 6       Total cook time: 50 min
Source: Cook's Country 

• 2 lb celery root - peeled & cut into 3/4” pieces
• 2 large leeks - cut in half lengthwise and sliced thin
• 3 Tbsp grape jelly
• 1/2 tsp salt
• 1/8 tsp pepper
• 3 Tbsp unsalted butter - (1 Tbsp melted and 2 Tbsp cubed)
• 1/4 cup water
• 1 cup seedless red grapes - halved
• 2 tsp fresh tarragon (or parsley) - chopped

1. Heat oven to 450 deg. Toss celery root, leeks, jelly, salt, pepper, and melted butter in 9×13 baking dish. Pour water over vegetables, cover tightly with foil, and roast until turnips just begin to soften, about 20 min.
2. Remove foil toss in grapes and continue to roast, tossing occasionally, until vegetables are tender and liquid is reduced to thick glaze, 20-25 min. Add tarragon (or parsley) and cubed butter and toss.

Serves: 6       Total cook time: 45 min
Source: Cook's Country