There are few meals more comforting (and easier to make) than a baking sheet full of juicy, succulent, herby roasted root vegetables. You can make this your own with your favorite herbs and toppings, but I've included basic instructions and my personal favorites below:
+ Olive Oil
+ Assortment of root vegetables: potatoes, radishes, turnips, carrots
+ Salt & Pepper
+ Your Favorite Herbs. Some I recommend; rosemary, marjoram, oregano, sage. Garlic and Fennel** are also great companions to this wondrous sheet of vegetables.
+ Preheat oven to 425.
+ Cut all root vegetables to be the same size. If you're incorporating French Breakfast radishes, I'd recommend cutting them down to that size so they cook consistently.
+ Put them all together in a bowl and coat with olive oil. Add salt & pepper and whatever herbs you choose, and toss it all together.
+ Put your oiled herby veggies on your baking sheet. Roast until you can easily poke veggies with a fork, 15-15 minutes depending on the size.
** If you're feeling sexy you can add a bulb of garlic or chop up some fennel too. Chop fennel to the same size as your veggies and toss in with the root roast. There are many ways you can roast garlic, but I find the simplest way is just to separate all the cloves and then toss those in the mix too. You want to leave the skins on, which will create a slightly crunchy shell for a nice juicy roasted garlic popper. Try it - you won't regret it!