Link: http://straightfromthefarm.net/2009/03/21/zesty-roasted-rutabaga-and-carrots/

In preparing the menu for Easter, stumbled across a great website... http://straightfromthefarm.net/

Their recipe for roasted root veg (link above) was great, and the photography is an inspiration. Ended up with a variation on their theme, as we needed an earthier spice for the menu:

1. Julienne vegetables on the largish size (I did carrots, rutabaga, turnip, and parsnips)
2. Toss in olive oil
3. Add spice mix and toss again

Spices (measurements were by eye/nose):
Brown sugar
Kosher salt
Smoked paprika
Fresh Rosmary (from our pot that survived all winter)
*rosmary should be the dominant note

4. Spread on pans and roast at 375 for approx 30 minutes. Then turn up heat at end for a few minutes to brown. For an exhaustive (but good!) dissertation on times/temps for root veg, check out this site: http://mysite.verizon.net/jserdmann/Techniques-RootVegetables.html