This recipe is as simple and as flexible as they come! Make a big batch of roasted winter root vegetables to eat as a side dish the first day and then re-purpose them for the rest of the week with eggs at breakfast, cold salads at lunch, or soup for dinner!
Any winter roots will do: potatoes, sweet potatoes, carrots, onions, black spanish radish, celeriac, rutabaga, watermelon radish, kohlrabi, beets, daikon radish, parsnips, garlic, winter squash, or whatever else you would like to try!
Here is the simple part...all you need is a total of about 5 pounds of mixed vegetables! It could be your favorite well known combination or simply what you have available at the time (my favorite version!). Try a mix of 3 to 5 different roots to keep the flavors interesting.
Preheat oven to 425º.
Cut your combination of winter roots in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets (try parchment paper for easier cleanup!). Drizzle them with good olive oil, salt, and pepper. Toss well.
Bake for 25 to 45 minutes, until all the vegetables are tender, turning once with a metal spatula.
Serve warm and season to taste! It's as SIMPLE as that!
Yield: about 8 servings
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