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Roasted Root Veggies

2 pounds root veggies: potatoes, carrots, celeriac, beets, sweet potatoes, onions*, leeks*
(mix and match any of these veggies, in any proportion and/or combination)
1/8 cup olive oil
coarsely ground salt and pepper

1. Preheat oven to 350.
2. Wash all veggies as needed. Trim top and bottom off leeks, celeriac, beets. Trim ends off sweet potatoes. Peel veggies as desired. (We usually don’t bother.)
3. Chop everything into similarly sized pieces. How big? It doesn’t really matter but, smaller than a golf ball and bigger than dice. The smaller they are, the more time it takes to chop, but the faster they’ll cook.
4. Pour 1/2 of the oil into rimmed baking sheet or 9×13 baking dish. Spread it around and sprinkle liberally with salt and pepper. Put the chopped veggies into the baking sheet, and pour the remaining oil over them.
5. Put the baking sheet into the oven and roast for 15 minutes. Use a spatula to flip the veggies, then continue baking for 15-30 minutes — turning once more if needed — until veggies are tender and nicely browned.

* Yes, I know these aren’t technically root veggies.