Roasted Winter Roots

From Sarah Voiland, 2010

When I was in college, I had what someone called a “root bake” for the first time, and it was so good!

The general idea is chop up all kinds of roots into similar sized chunks, coat/toss with olive oil, sprinkle with salt and pepper and bake in the oven at about 400 until all items are soft to the tines of a fork. Stir after about a half hour. Herbs generally do better added part way in to cooking. To steam faster, cover fully with tin foil for a half hour, then remove the foil to allow browning.

Things you can include:
Parsnips, Rutabagas, Beets, Turnips, Daikon, Sweet Potatoes, Potatoes, Onions, Garlic, Carrots, Herbs, Celeriac, Kohlrabi, and anything else I’m forgetting.

Variations could include adding any of the following: soy sauce, sesame oil and sesame seeds, honey mustard, hot pepper flakes, making a cilantro or tahini dressing to pour over them, serving with ketchup or hot sauce with mayo, and who knows what else.