I love roasted veggies, and this particular combination is easy, versatile and satisfying. Serve this plain as a side dish, or toss with tofu or crumbled feta for a main dish. Toss with pasta and the cheese of your choice. Use the leftovers at room temperature for a salad or add them to vegetable stock and blend into a creamy soup.

Ingredients:
1 large red beet
1 large rutabaga
1 large turnip
3 parsnips
2 leeks
2 tablespoons olive oil
Smoked paprika, cumin, salt and pepper to taste

Peel all the root vegetables and chop into pieces of a similar size. Wash the leek and slice. Toss all of the pieces with the olive oil. I used about a teaspoon of smoked paprika and cumin, a quarter-teaspoon of salt and a half-teaspoon of freshly ground pepper. You could use rosemary (fresh or dried) instead, or any of the common curry spices.

Lay the pieces in a heavy stainless steel or enameled pan and roast at 375 for 35 to 45 minutes, until all are soft and the leeks begin to blacken.

This is how it looks when finished cooking.