This recipe is from Cooks Illustrated and was carefully developed to make it come out perfectly. You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables
without crowding. You also need some fat. A number of types work well in our roasted turnips recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.