Roasted root vegetables, courtesy of Stan Riley of Holy Smoke BBQ.

(serves about six)

Ingredients 1 red beet 1 golden beet 1 rutabaga 2 medium parsnips Olive oil, 2-3 oz. Kosher salt, to taste Pepper, to taste 1 teaspoon chopped rosemary Cooking Instructions Preheat oven to 375 degrees. Keeping each vegetable separate, peel and cut beets, rutabaga, and parsnips into ½-inch dice. Toss each root vegetable in a large mixing bowl, coat with a bit of the olive oil, season with salt and pepper and put on a separate sheet tray. Roast each until the middle is just cooked (al dente), then let cool. Combine all root vegetables then toss with chopped rosemary. Serve at room temperature or gently reheat before serving.