4 cups of root vegetables/squash (from the list below, choose your favorite combination or whatever you have on hand)
potatoescut into 3/4 inch cubes
celeriac (celery root)peel and cut into 3/4 inch cubes
beetspeel and cut into 1/2 inch cubes
sweet potatoes or yamscut into 3/4 inch cubes
carrotscut into 1/2 inch rounds
parsnipscut into 1/2 inch rounds
rutabagapeel and cut into 3/4 inch cubes
winter squashpeel (unless it's delicata) and cut into 3/4 inch cubes
Seasonings
1leekcut into thin rounds, optional
2-3medium clovesgarlicpeel and smash, optional
1/2medium red onionroughly chopped, optional
2Tbspthyme or rosemaryoptional
2-3Tbspoilolive or canola
salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Wash and cut the vegetables you have chosen to use.
On a large baking sheet toss vegetables with oil, seasonings and salt and pepper. Roast, stirring every 15 minutes, until all vegetables are tender (30 minutes to an hour).
Notes
Great topped with a fried egg or a dollop of plain yogurt or sour cream.