Don't Burn Your Roasted Root Vegetables - CHOW Tip

CHOW Associate Food Editor Kate Ramos has seen bad things happen to roasted root vegetables. The problem: The veggies are unevenly cut. Its not a matter of the type of root, its just a matter of cutting the vegetables into equal chunks.

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TRANSCRIPT
A common misconception, when cooking vegetables, is that each vegetable has a specific cooking time. For example, like a turnip takes twenty minutes and a beet takes forty-five, but that's really not the case. What's really important is that they're all cut the same size. For example, if you're roasting vegetables you don't want big hunks of turnips and then little tiny pieces of beet. They're all going to cook differently. Some will be hard and some will be overdone. If they're all cut in the same size, they will all cook evenly.