Easiest dinner side dish of all time, and it doubles as an amazing addition to eggs the next day for breakfast! Any root veggies will work in this – I happened to have some turnips, red potatoes, garlic and carrots. All you do is cut your roots into uniform pieces (so they cook evenly), combine in a bowl and sprinkle with olive oil, salt and some fresh rosemary if you’ve got it. Spread the mixture on a baking sheet and roast at 400° for… gosh, I just realized that I have no idea how long this takes. I just pop it in the oven and forget about it until an amazing smell fills the air. At that point, they’ve reached golden perfection on one side, so I’ll turn them with a spatula and leave them for a little while longer. Let your nose guide you to…
Eating the Garden 
Those look great! I am thinking there are tricks to roasting and preparing (in other ways) root veggies…any tips would be appreciated. I tried Rutabaga’s once and they didn’t turn out so hit!
I have a couple of dishes that I do similarly to this one. Red potatoes–especially if you can find the real tiny new ones, but any kind of potatoes will work. Toss with some melted butter or olive oil and dry ranch dressing mix. I’m kind of like you–bake til browned, turn over and cook a little while longer. No idea how long it takes to cook anything. The other one is different veggies, depending on what I have on hand, or is fairly cheap at the store, any one or several, mix ‘n match: yellow squash, zucchini, mushrooms, carrots, broccoli florets, cauliflower florets, onions, sweet potatoes, are all ones I’ve used. Probably most any vegetable would work. Drizzle with olive oil, melted butter or combination of the two. Add a little garlic powder (I liked your idea of chopped fresh garlic–I’ll try that next time!) and whatever other seasonings you like. Roast in oven, or on a baking sheet on the grill. Those are two of our favorites!
Harmonia – mmm, roasted rutabaga. I’ve roasted them with olive oil and a bit of honey mixed in, and they’ve turned out really well. I’ll have to try them again when it’s rutabaga season and let you know how they turn out!
Kathi – your version sounds great too, I’ll have to try butter next time. Thanks for stopping by!