Roasted Root Vegetables
Carrots, sliced diagonally to 1.5" slices
Parsnip, sliced lengthwise and to 1.5" long
Baby potatoes, cut in half
Celery leaves cut to 1.5" long pieces
Kohlrabi, sliced lengthwise and to 1.5" long
Cloves of garlic, peeled (or a whole head unpeeled)
Onion, cut to chunky pieces
I did not mention quantities because it does not matter, use what you have at home with the proportions that you like. (beets, mushrooms and such also work well with this recipe).
Prepare all the vegetables. (vegetables may be prepared a day ahead and kept in a sealed plastic bag)
Place in a bowl.
Add salt and pepper.
Drizzle with olive oil, and mix to coat all the vegetables (not too much but be generous, remember what my mother used to say "when done, don't expect to find in the pot what you didn't put in").
Prepare a shallow baking pan (like a cookie sheet). Spray or brush with olive oil.
Place the vegetables on the pan mostly one layer. Try to put all the potatoes cut side down.
Bake in 400F for at about 1 hour, till the vegetables caramelize and look beautiful.
The only "secret" to the success of this dish is let it bake long enough to caramelize which bring out the sweetness of all the vegetables. 5 minutes too long is better than 5 minutes too short.