To keep things simple, I just did a root vegetable roast that ended up being unbelievably amazing!
- Peel (with harder root veggies, this may involve slicing the skin off with a small knife) and chop all root veggies: rutabaga, kohlrabi, carrots, potatoes (sweet and/or regular), beets, parsnips, etc. Kohlrabi and parsnips have a bit in the flavor, which sweet potatoes can mellow out.
- Douse with olive oil and sea salt (other seasoning optional)
- Roast around 400 degrees until browning and soft.
Here’s my before picture:
After, looks something like this!