ROOT VEG

This recipe is as classic as it gets — and with so much room for adaptations, it’s one you’re sure to lean on throughout the cold season

Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel 3 pounds of root vegetables, if desired, then cut them into roughly 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt, and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons of coarsely chopped rosemary leaves.
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.