This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
Preheat the oven to 375•.
Chop veggies into approximately 1 inch chunks. Potatoes, beets, carrots, parsnip, celeriac, rutabaga… Brussels sprouts, peeled garlic cloves, chunks of onion… Chopped bacon or slices of sausage (the lamb sausage from Duclos & Thompson is especially good). What else can you think of?
Toss with olive oil, sea salt, and spices if you like. Caraway and whole cumin are some of our favorites. Sprigs of rosemary are good if you have some, but bury them under the veggies so they don’t burn.
Spread into an even layer in an ovenproof dish. Cast iron pans are good for smaller batches; lasagna pans good for big ones.
Cover the pan with tinfoil. Roast until tender, stirring occasionally if you think of it. How long will depend on the veggies and how small you cut them; start testing after 25 minutes or so. Beets tend to take the longest.