This basic recipe is adaptable to almost any combination of fall or winter vegetables. Once you’ve cut up the ingredients and tossed in the seasonings, your work is pretty much done. Adapted from The New York Times.
- 1 pound potatoes or sweet potatoes, cleaned, peeled if necessary, cut into 1/2 inch dice
- 4 medium parsnips (about 1 pound), peeled
- 4 medium carrots (about 1 pound), scraped or peeled
- 1 large celeriac root (about 1 pound), peeled
- 4 small onions (or 1 large), peeled, quartered
- 2 bell peppers, seeded, cut into small dice (optional)
- 4-5 tablespoons olive oil
- 2 teaspoons kosher salt (or to taste)
- _ teaspoon pepper (or to taste)
- 4 cloves garlic, minced
- 2 tablespoons fresh chopped herbs (or to taste) — try rosemary, thyme, oregano, parsley or dill
- Preheat oven to 425 degrees.
- Chop all the root vegetables into roughly even-sized pieces — approximately _-inch dice.
- Combine vegetables in a large bowl, season to taste with salt and pepper, then drizzle in the oil and toss everything together.
- Spread vegetables in a single layer across one or more large baking sheets or roasting pans and cook, turning occasionally, until vegetables are tender and well browned — about 30 to 45 minutes. Sprinkle with garlic and herbs, toss lightly, and cook for about 2 minutes more. Serve warm. (Recipe can be increased to feed a crowd.)
Variations: 1) Replace bell peppers with 2 mild chili peppers, seeded and diced. 2) Add grated Parmesan or other firm cheese to taste along with the garlic and herbs. Roast until cheese melts.