Instructions

1. Line a roasting pan with aluminum foil, then coat the foil lightly with olive oil or nonstick cooking spray.

2. Rinse the turnips and beets thoroughly, then scrub them with a vegetable brush. Young, tender root vegetables are best unpeeled because the peel provides flavor, nutrients and fiber. Peel the vegetables only if the skins are tough.

3. Cut the beets and turnips into 2 1/2-inch chunks.

4. Place the vegetables in a mixing bowl, then drizzle them with olive oil or melted butter. Add minced garlic or onion wedges, if desired.

5. Sprinkle the vegetables with salt and pepper. You can flavor the vegetables with grated Parmesan cheese or herbs such as rosemary, thyme or fennel.

6. Toss the vegetables, oil and seasonings lightly with a spatula or clean hands.

7. Arrange the beets and turnips in a single layer in the baking pan. Be sure the vegetables are evenly spaced and not crowded.

8. Place the pan in an oven preheated to 450 degrees Fahrenheit. Roast the vegetables for 20 to 30 minutes or until they are tender and easily pierced with a fork. Turn the vegetables two or three times during cooking. Don't overcook, because roasted root vegetables will lose their sweet flavor.

9. Remove the pan from the oven. Sample the beets and turnips and add extra salt and pepper if the vegetables taste bland.

10. Transfer the vegetables to a serving plate or bowl, then serve them immediately.