St. Patrick's Day: Roasted Root Vegetables

Ingredients

5 large carrots
5 parsnips
3 celery root
4 bunches baby turnips
4 rutabagas
¼ cup grapeseed oil
Salt and pepper to taste

Method

Peel the carrots and parsnips and cut into small oblique shapes. To make oblique cuts, start at the thin end of the carrot and make a cut on a bias or angle (discard the first small piece), then turn the carrot over and cut again. Keep cutting and turning until you reach the end of the carrot. As you reach the end of the carrot turn it less so that the pieces come out roughly the same size. They do not need to be exact.
Peel the celery root and rutabagas and cut them into a medium sized dice, approx 1" x 1".
Peel the turnips and trip the tops leaving about ½" of the green top. Cut the turnips in half or quarters depending on their size. You want pieces that will be the same size as the other vegetables.
Keeping all the vegetables separate, toss them in the grapeseed oil and season with salt and pepper. Preheat your oven to 400 degrees with the fan on low. If you do not have a convection oven, heat the oven to 425 degrees. Roast each vegetable separately as they take different amounts of time to cook. Generally, the turnips and celery root will cook first, next are the carrots, and the parsnips and rutabagas will be last. The cooking time also depends on how big the vegetables are. They should all cook in approx 7-12 minutes. Once cooked, toss the vegetables together with a little of the warmed Gremolata from the braised lamb recipe and serve. If not using immediately then let cool on a rack. Once cool they can be mixed together and stored in the refrigerator. When ready to serve heat them up together in the oven and finish as directed above.