Number of Servings: 8
- 6 Small Potatoes
- 1-2 Yams or Sweet Potatoes
- 1-2 Medium to Large Turnips
- 1 Large Celery Root
- 3 Medium to Small Beets
- 1-2 Medium to Large Onions
- 1 Head of Garlic
- 3-4 Carrots
- Salt to Taste
- Pepper to Taste
- 1/4 Cup Olive Oil (enough to coat)
- 3-4 Sprigs of fresh Rosemary or Thyme
This recipe tastes great with all kinds of roots. Add kohlrabi, parsnips, and rutabagas to this recipe too if you have them!
Preheat the oven to 400°F.
Peel the celery root and yam. Cut the carrots into half-inch thick rounds. Dice the onions. Cut the other vegetables into one to two-inch cubes. Press or dice the garlic, and mix with the olive oil.
Toss the vegetables with the olive oil until they are coated. Salt and pepper the vegetables to taste. Place them into a large baking dish, layering in the herb sprigs. The more the vegetables are spread out, the faster the dish will cook.
Cook the dish 45 minutes for a shallow dish, and an hour for a deeper dish. For a deeper dish stir the vegetables every twenty minutes for even roasting.