Preheat your oven to 400 degrees and put the top rack at the highest slot.
Chop 'em to a similar size, arrange 'em on a pan with sides,
drizzle with extra virgin olive oil,
set them on the highest rack and roast until tender.
Stir them around partway through; drizzle more EVO if needed;
test with fork to desired doneness.
Season with herbs, salt and pepper to taste.
Some folks like a drizzle of red wine over the finished veggies.
I like to mix my root veggies with a some tender vegetables for color and taste.
I prefer a bit of browning on the corner edges of the hard ones
and blackening on the soft ones, such as bell peppers.
Roast the soft ones on separate pans because they don't take as much time;
when roasted, mix both types gently together into a bowl to serve at table.
Use whatever produce looks good and what combination
seems tasty to you. I've used:
sweet or red potatoes, carrots, parsnips, beets, turnips, rutabagas,
red or daikon radishes, various colors of bulb onions,
leeks sliced top to bottom, half heads of garlic sliced crosswise,
various types of squashes or pumpkins,
slender Chinese eggplant, any color bell peppers.
Looks so colorful and tastes so good as a side to roast meat
or as a filling for hearty sandwiches on crusty Italian bread.
Delicious the next day, hot or cold.
