Roast Harvest Medley

Everyday should be treated as special, especially with members of your family. Don't wait for a holiday or a special occasion to break out the good china. Honor them today at a table set with beautiful dishes. In this case Spode Blue Italian. The bowl is a much treasured gift from my daughter.

So start this new year enjoying your prized china. Keeping it safely in the china cabinet will not bring pleasure to anyone. Creating a beautiful environment for yourself and your family is artistically satisfying. So inspire everyone by setting a gracious table on a dreary Monday. And then stand back and take notice how meaningful the conversation becomes.

Ingredients:
6 medium beets, peeled and cut into 1/2-inch cubes
4 large carrots, peeled and sliced to 1/2-inch thickness
4 large parsnips, peeled and sliced to 1/2-inch thickness
1 acorn squash, peeled, seeded, and cut into 1/2-inch cubes
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper

Directions:
1. Preheat oven to 450 degrees. Line a shallow roasting pan with aluminum foil; set aside.

2. In a large bowl combine beets, carrots, parsnips, squash and sweet potatoes. In a small bowl, combine olive oil, thyme, rosemary, salt, and pepper. Combine vegetables and olive oil mixture, tossing to coat evenly. Bake 456 to 50 minutes, or until tender, gently stirring half-way through cooking time.