Roasted Root Vegetables with Optional Toppings

1. Preheat Oven and Prepare Vegetables

Preheat the oven to 425 degrees. Cut 2 to 3 pounds of root vegetables into 1-inch chunks or wedges.

2. Toss Vegetables with Oil

In a large mixing bowl, toss the vegetables with olive oil, salt, and pepper until they are lightly coated.

3. Roast Vegetables

Transfer the vegetables to a baking sheet in a single layer. Roast in the preheated oven for 30 minutes to 1 hour, turning once halfway through, until browned and tender.

4. Serve with Optional Toppings

Serve the roasted vegetables warm with optional toppings such as a fried egg, a dollop of plain yogurt, and freshly chopped herbs.