It is that time of year when root vegetables are the star. This is my super, super easy ‘roast them all in one pan’ recipe that I do often in Winter because it is so hearty & satisfying. Last night I plunked a chicken to roast on top of all the below to make it a one pan Sunday supper. But these roasted root vegetables are also so good served with a piece of fish, a fried egg, or just as they are as a vegetarian option with a salad. Ease is the key with this. I just wipe down the outside of the veg with a damp towel to make sure they are clean. I leave the skin on them all. Here goes.
Turn the oven on to 400 while you start chopping. Turnips, rutabaga, parsnips, sweet potatoes, and Yukon gold potatoes are my favorites. Use the ones you like or can find. Cut all the above into similar sized pieces so they cook evenly. I aim for 2 bite sized pieces. Add all to a baking pan. Give a healthy smattering of extra virgin olive oil over the the whole lot. As well as a good amount of salt & pepper. Either with your hands or a big spoon, mix all around to make sure everything is coated with the trio. Put pan into oven. Check every 15 minutes, stirring things around to avoid sticking or burning. At the 45 minute mark check for doneness. An hour is what I always plan on, but it will vary depending on the size of the cut-up veg. Truly, this could not be easier. The sweetness and heartiness of the root vegetables make this a go-to time and again during the chilly months.