Ingredients

• Potatoes
• Sweet potatoes
• Carrots
• Parsnips
• White turnips
• Celeriac
• Beets
• Olive oil
• salt and pepper

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