1. Preheat oven to 425 degrees F. Place three oven racks equal distance apart in the oven. Coat three shallow baking sheet pans with cooking spray.

2. Combine the shallots, turnips, butternut squash, parsnips, carrots and red potatoes in a large bowl.

2. Combine the 1/2 stick of butter with the  canola oil, salt and black pepper in a small saucepan or microwave-proof dish. Cook until the butter is nearly melted; stir until the mixture is smooth. Toss with the vegetables. Place the vegetables in a single layer in the three pans; place in the oven. Cook until the vegetables are lightly browned and tender, about 50 minutes, rotating the pans and tossing the vegetables every 15 minutes. Remove from oven and transfer to a large bowl.

3. Towards the end of cooking, make the browned butter: place the butter and 1/2 teaspoon salt in a saucepan over low heat. Cook, swirling occasionally, until the butter has a nutty aroma and is amber brown.

4. Just before serving, toss the vegetables with the browned butter.

Notes:

* Not a fan of turnips? Replace them with more carrots! The same is true of all the vegetables: personalize this recipe to suit your family’s taste. For best results, stay with tubers, winter squash, onion and root vegetables. Other vegetables to consider:
Sweet potato

Rutabaga

Yukon gold potato

Pearl onions

Any winter squash

Fingerling potato

Frozen pearl onions (thaw before using)

Red onions, cut in 1/2-inch wide wedges (leave the root intact)

Beets

Kohlrabi

Celery root

Whole garlic cloves

* Browned butter makes everything better: the lush nutty flavor is equally well suited to sautéed Brussels sprouts, cauliflower, or just about any other vegetable, and also on pasta, over pancakes or drizzled on roast potatoes.