We had a full house this week after a week away bring Saturday night to other friends. I figured it was a good day to roast some veggies and everything else just came from there.
Chicken and onion bake
Roasted root vegetables (carrots, parsnips and small turnips)
There were 12 of us for dinner this week (9 adults; 3 child).
For the roasted veggies I peeled 2 lbs. turnips and 1 lb. each of carrots and parsnips and cut them into about 1/2″ cubes. I tossed them with a couple of tablespoons of olive oil, a big pinch of kosher salt and about 20 grinds of black pepper. I spread the veggies between 2 rimmed baking sheets and placed them in a 425°F oven for 60 minutes. I moved the bottom tray to the top and the top to the bottom half way through the cooking. When the veggies were easily pierced with a paring knife I dumped them in the serving dish and scattered the top with 2 Tbsp. of cut up unsalted butter.