Ingredients
2 lbs. vegetables (most root vegetables can be mixed together as long as they are cut the same size)
2-3 T. olive oil
1/2 t. kosher salt
Preparation
Preheat oven to 425. Line a baking sheet with parchment paper.
Peel and cut vegetables into roughly 2″ pieces. Toss the vegetables with olive oil and sprinkle with salt. You can do this in a separate bowl with a spoon or directly on the baking sheet with your hands.
Spread the vegetables in a single layer on the parchment-lined baking sheet. Don’t crowd the pan!
Slide the sheet into the oven and roast for 30-40 minutes, turning once with a spatula in the middle of the baking time. Remove from oven when the vegetables are fork tender and light brown.
Serve hot or at room temperature.
