Easy Roasted Root Vegetables

Preheat oven to 325 degrees F. Combine rutabaga, celery root, baby carrots, fingerling potatoes, parsnips, fennel, and shallots in a shallow roasting pan. Add oil, salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally.

Increase oven temperature to 425 degrees F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.