Steps

1. Preheat oven to 375°F. In a large bowl, toss the rutabagas, carrots, parsnips and 2 of the sprigs of rosemary with the olive oil. Spread in a single layer in a foil-lined baking sheet and season with salt and pepper. Place in the oven and roast until tender, stirring occasionally, about 45-55 minutes.
2. Meanwhile, add the beets and remaining sprig of rosemary to the bowl and toss with any remaining oil. Place on a separate foil-lined baking sheet in a single layer and season with salt and pepper. Place in the oven and roast until tender, stirring occasionally, about 30 minutes.
3. Remove the rosemary sprigs, return the vegetables to the bowl and gently mix them together. Garnish with chopped dill and lemon juice to taste and serve hot or at room temperature.

Notes

Roasted root vegetables make a hearty side dish for an autumn or winter meal. This recipe uses a medley of root vegetables that have rich flavors but are not too heavy. Try using potatoes, celery root or turnips in place of the vegetables above.