Roasted Root Veggies

I had some pretty spectacular root vegetables hanging out in my pantry, including some pretty gorgeous beets, baby carrots and a giant kohlrabi from my Greenling local basket.  Along with the couple of lonely potatoes and a red onion I had, I figured it was time to roast some root veg.

Some friends came over last night, so separately I was roasting a turkey breast that turned out fairly well.  I used my tried-and-true trick of cramming as much butter and magic under the skin as it would fit before roasting.  Last night was no exception:  a combination of a half stick of butter at room temperature, a few tablespoons of mustard, some horseradish sauce, and a bunch of herbs de provance I've been glaring at for nearly a week.  The whole thing did some time in a 325 oven for about two hours.

Pretty much as soon as the bird when in the oven, I started chopping the veggies.  I used:

Four medium beets, chopped into wedges
Two white potatoes
One sweet potato
One red onion
One giant kohlrabi (trim the hard skin off)
About nine baby carrots, shaved and sliced in half.

Personally, I put the beets in a separate bowl for both tossing and roasting to avoid turning my veggies pink.  It's not really a huge deal, but I have a hard enough time getting my beefcake of a husband to eat things that are green, I imagine it would be nearly impossible to entreat him into eating pink.

I tossed the veggies with about 4 tablespoons (1 for the beets) of Canola Oil, 3 tablespoons of honey (1/2 for the beets), a fistful of fresh parsley (picked), salt, pepper, and the juice of one lemon.  I always use my hands to ensure each little piece is totally lubed.

They went in the oven with the turkey for about forty minutes.

Hey, here's a tip so you don't make the same bone-head mistake I did.  Beets have an extremely high sugar content.  In fact, they make sugar out of them.  When you roast them, line your roasting dish with either parchment or tin foil or whomever does your dishes will give you an earful.