Subtle House's Cookbook

Note: Root vegetables that work well in this recipe include carrots, parsnips, turnips, potatoes, sweet potatoes, celery root (aka celeriac), and beets. Herbs that work well include thyme, oregano, and powdered coriander.

Note: The recipe scales up very easily. If you have so many vegetables that you need to use two baking trays, swap them halfway through cooking so they both get time close to the heat.

Ingredients

1 lb root vegetables, cut into pieces 0.5" thick in the narrowest dimension
1 Tbsp olive oil
1 tsp chopped fresh herbs or 0.25 tsp dried herbs (optional)
Salt
Pepper (optional)

Equipment

Oven
Baking sheet, roasting pan, or baking dish
Aluminum foil (optional)
Vegetable peeler
Cutting board
Knife
Mixing bowl
Measuring spoons

Instructions

0) Mise en place. Gather your ingredients and tools. Move the oven racks to the lowest levels. Preheat the oven to 425F for a Pyrex baking dish, or 450F for a baking sheet or metal pan. Optionally, line the sheet/pan/dish with aluminum foil. Peel, rinse, and cut the vegetables.

1) Combine ingredients. In the mixing bowl, toss the vegetable pieces with the olive oil and herbs. Add a generous pinch of salt, and pepper if you'd like. Mix well.

2) Roast. Spread the vegetables in the sheet/pan/dish in a single layer. It's fine if they're touching, but you don't want them piled up. Roast the vegetables for 20 to 30 minutes, mixing them around every 5 to 10 minutes, until the largest pieces are thoroughly cooked (but not mushy) with browned edges.

3) Serve and store. Serve immediately. The cooked veg will keep in the fridge for several days. Reheating may make them very soft, but then you can mash them up with butter or olive oil and they will be just as delicious.

Sources:
http://www.onceuponachef.com/2009/10/roasted-carrots-with-thyme.html