Roasted Root Vegetable Medley
3 lbs root vegetables, such as carrots, parsnips, beets, sweet potatoes, celeriac, potatoes
1 small red onion
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoons freshly ground black pepper
2 Tablespoons fresh rosemary leaves (or any other fresh herbs you have on hand)
2 Tablespoons chopped cilantro
Preheat oven to 425F with rack in middle of oven.
Wash 3 lbs of root vegetables, then cut them into rough 1-inch chunks. Cut red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to evenly coat. Spread out in an even layer.
Roast for 30 minutes. Chop rosemary leaves while vegetables are roasting.
After 30 minutes, remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.