31 Oct 2006 12:08 PM

Roasted Autumn Vegtables

This is a great sidedish to go along with the turkey. 

6 medium-large beets, green trimmed to 1 inch scrubbed, and dried, 3 tablespoon olive oil, Salt and pepper, 13/4 lb.  Parsnips, peeled, rimmed and cut into 1/2-inch slices, 2 (10oz.) packages Brussels spouts, trimmed adn halved lengthwise and 2 tablespoons chopped flat-leaf parsley

Preahe oven to 425 degrees F.  Wrap beets in heavy-duty fol and seal edges well.  Roast for 11/2 hours.  When cool enough to handle, remove greens, slip off peel and halve crosswisee; cut halves into 8 wedges.  toss with 1 teaspoon oil and salt and pepper.  Toss parsnips with salt, pepper and 1 tablespoon oil on a rimmed baking sheet.  Roast in oven, turning once, until fork-tender, 30 minutes.  Toss Brussels sprouts with remaining oil, salt and pepper on another baking sheet.  Roast, turning twice, intil softened, 15 to 20 minutes.  Arrange on a platter.  (Vegtables can be made several hours ahead and kept, covered, at troom temperature.) Sprinkle with parsley.

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