There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner.  Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner.  And not one of us has managed to forget. Poor Aunt Sherry!

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot.  I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives.  And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables.  And it was a totally different {better!} experience than I remember having all those years ago.

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