Cooking & Baking

turnips, potatoes, carrots, parsnips, onions - cut them into roughly equal sizes, toss them with some oil, spread them out on a baking sheet and bake until the hardest ones are soft. Then put them in a bowl, add salt and whatever other seasonings you want, toss, and serve.

You want the vegetables small enough that they'll cook through but not burn, and the oven should be around 375 +/- 25 degrees. One word of caution, though: if you want to roast red beets with the rest of the vegetables, be ready for everything nearby to be pinkish for a few days.

ETA: I also make a mean root vegetable pie, which is like a chicken pot pie without the chicken, but that's baked rather than roasted.