Serves 4

• 1 pound parsnips
• 3/4 pound rutabagas
• 3/4 pound carrots, mini or large
• 4 tablespoons extra virgin olive oil (approximately)
• sea salt, to taste
• ground pepper, to taste

Wash and peel all of the vegetables. If mini carrots are used, they do not need peeling.

Position oven rack in the center of the oven and preheat to 400°F.

Cut the parsnips into a "French fry" shape. First, cut a slice down the lengthwise side of parsnip. Place this flat side directly on cutting board. Cut the remainder of parsnip into slices and then cut each again into large julienne fries. The long end of this root usually makes one or two fries. For the rutabagas, cut in half, slice thickly and then cut into large julienne slices. For the mini carrots, slice in half or quarters lengthwise, depending in thickness. If using large carrots, follow parsnip method.

Place 2 tablespoons of olive oil in a medium bowl. Gently, toss parsnips in oil and then remove, lining up on a large baking sheet. Add more oil to bowl (1 tablespoon), and repeat process with rutabagas, then placing on baking sheet. Then, adding more oil if necessary, and toss the carrots in the bowl and line them up on baking sheet.

Bake in preheated oven turning the fries periodically with a spatula, keeping each vegetable separate, until golden brown. The carrots cook in approximately 40 minutes, the parsnips, 50 minutes, and the rutabagas 60 minutes. Remove each vegetable group when done. After the densest root vegetable is thoroughly cooked, return the other vegetables to the oven to reheat.

Toss all root vegetables together and season with salt and pepper and serve.