Roasted Root Vegetables
Roasted root vegetables are delicious: sweet, savoury and hearty. The less you muck with their own flavour, the better.
Ingredients
Instructions
- Preheat oven to 400F.
- Take whatever vegetables you want to roast and cut them into one-inch pieces.
- In a large bowl, toss vegetables with a generous splash of olive oil and season with a large three-finger pinch of salt and several grinds of pepper.
- (Optionally, you might also want to add some thyme or rosemary, but it's really not necessary.)
- Scrape the vegetables and coating into a large cast-iron skillet and roast, uncovered, for 45 minutes to 1 hour, stirring a few times to stop the bottoms from burning.
- Remove from oven once vegetables are cooked through and crispy on the outside.
Roasted Potatoes, Carrots and Parsnips