This basic recipe is one we turn to again and again with different mixtures depending on what’s at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. They’re super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it’s a perfect recipe to practice your knife skills.

10 cups varied root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga), cut into 1 inch cubes
2 cups onion, cut into thick slices
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
3 sprigs of thyme
2 tablespoons cider vinegar

Preheat oven to 450.

In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan and lay thyme sprigs on top.

Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed.

When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper if desired.

Serves 8