Roasted root vegetables questions

[sugaree]

I'm supposed to bring a vegetable dish to a pot luck dinner on Friday. I have lots of root vegetables from my CSA so I thought I could roast them and bring that. I have carrots, rutabagas, potatoes, beets, onions and garlic. Two questions - I figure the garlic should go in the pan after the rest of the veggies have roasted for awhile, but will the rest of them roast in basically the same time frame? Or should I stagger them? Also, how can I keep the beets from turning everything red? I'm planning on tossing everything with olive oil, S&P, then some rosemary at towards the end. Any suggestions? Thanks.

[oct2189]

I always cut all the veggies to the same size - about 1 1/2 inch cubes and put them all in at the same time.
The only way I think you could keep beets from turning it red is to roast them separately.

[PurplePotato]

What she said.

I just keep the vegetables cut relatively uniform in size and throw it all in a pan. The beets will contaminate anything they come into contact with unless you roast in a separate pan.

The garlic will sweeten and lose the bitterness the longer it roasts.

[emily]

I agree with everyone else in keeping the beets separate. I once made a root vegetable stew and though it was delicious I was unable to eat it due to its magenta color

[bemm123]

I agree with everyone else. I have a recipe I use for roasted root vegetables from my CSA all the time, and roasting the beets in a separate pan is the only way to go. I put the garlic in with everything else for the same amount of time and have never a problem with it.

[sugaree]

Thanks everyone. I did the beets separately wrapped in foil and they were fine once cooked and put in with the rest - very little bleeding. The only thing I would do differently next time is to cook the rutabaga for awhile first because it took much longer to cook than everything else. But it all turned out great and was one of the first things gone at the pot luck.