Name: Roasted Root Vegetables
Ingredients: 1 large sweet potato; 2 medium turnips; 2 large carrots; 1 small onion; 2 medium beets; 2 tablespoons olive oil; 1/2 teaspoon kosher salt (or more to taste); 1/2 teaspoon freshly ground pepper (or more to taste)

Description

This is a very simple, but delicious, vegetable dish for fall and winter, when root vegetables are still plentiful.

Ingredients

1 large sweet potato
2 medium turnips
2 large carrots
1 small onion
2 medium beets
2 tablespoons olive oil
1/2 teaspoon kosher salt (or more to taste)
1/2 teaspoon freshly ground pepper (or more to taste)

Instructions

Preheat your oven to 425 degrees.
Scrub your vegetables well, and peel if desired. Cut them into thick slices/planks or wedges, keeping the pieces fairly evenly sized.
Toss them in a bowl with the olive oil, salt and pepper, then transfer to a rimmed baking sheet pan. Make sure to spread them out in one layer, so that all vegetable pieces have contact with the pan.
Roast for about 25 to 40 minutes, without stirring, depending on the size of your vegetable pieces. They’re done when they’re soft enough to spear with a fork, and getting that lovely caramelized “charred” appearance on the bottom.