Roasted Root Vegetables

Peel and wash vegetables as desired (yams, beets, carrots, parsnips, onions, celeriac, turnips, or brussel sprouts added halfway through, etc.), chop to similar sizes, toss with seasonings (evoo, salt and pepper, and herbs such as rosemary, thyme, and parsley), and spread onto a baking sheet to roast at 425 degrees until soft on the inside and browned on the outside. Turn at least once during cooking. If they are sticking to the pan, add more olive oil.