4–6 cups assorted root veggies (turnips, radishes, carrots, parsnips, potatoes, yams, etc.), sliced in diagonal chunks or wedges of around the same size
1 onion, sliced in eighths (optional)
2–3 garlic cloves, minced (optional)
Salt and pepper to taste
- Preheat oven to 425 °F.
- Very lightly coat the bottom of an edged baking pan with olive oil.
- Toss all vegetables together in a bowl with enough olive oil to lightly coat, and spread onto the pan. Sprinkle lightly with salt and pepper.
- Roast until veggies are soft and just beginning to caramelize, about 40 minutes, carefully turning once after about 25 minutes.
- Add more salt and pepper to taste, and serve.
Serves 4 as a side dish or appetizer. Prep time, 15–20 minutes; cook time: 40 minutes.
Cook’s note: It’s best not to try turning the vegetables until they’ve started to brown on the bottom, otherwise they’ll fall apart.
Also try including Brussels sprouts and/or thickly sliced fennel bulb.