Approximately 5 pounds of root vegetables (choose from an assortment of carrots, potatoes, turnip, rutabaga, parsnip, radishes, beets, celeriac, sweet potato)
2 onions (optional) peeled and chopped into medium pieces
About 1/4 cup olive oil
8 cloves garlic, finely chopped
1/4 cup chopped fresh herbs such as a mix of thyme, sage, rosemary, or parsley (or 2 tbsp dried herbs)
Preheat the oven to 425 F.
Wash the vegetables.
Chop them all to roughly the same size. Denser vegetables can be chopped a little smaller as they take longer to cook.
Toss them with the olive oil, add salt and pepper to taste, and mix well to ensure the vegetable pieces are all coated with a bit of the oil. Add an extra glug of oil as needed.
Arrange the vegetables in one or two large roasting pans, being careful not to layer the chopped vegetables on top of each other in the pan (otherwise they will steam and won’t get those nice crispy edges that roasting provides).
Roast the vegetables for about 30 minutes.
Remove and add the chopped garlic and fresh chopped herbs.
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