The 2 keys to roasting winter root vegetables are heat and time

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By Beth Dooley, The Minnesota Star Tribune

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure.

But I can assure you, the only downside to eating a whole batch may be singeing your fingers as you pluck them off the roasting pan. They are relatively low in calories, high in nutrients, minerals and fiber, immensely versatile and just plain good for you.

Winter’s roots — carrots, parsnips, beets, sweet potatoes, turnips and new potatoes — sweeten in the oven as the high heat condenses and intensifies their flavors. Tossing them with a little oil keeps them from sticking to the pan, and a sprinkle of coarse salt helps draw their juices to the surface. Coarse salt