Caramelized Assorted Root Vegetables

2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste

Preheat oven to 350.

Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.

Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.

From The Sustainable Kitchen by Stu Stein