The perfect roast veggies. Picture by Andrew Scrivani
How many dishes can you cook on autopilot? 

I’m talking about easy meals that your hands can manage on their own, leaving your mind free to ruminate about your hard day at work or help your kids memorize their multiplication tables.

Or to make sure you enjoy the long weekend without worrying too much about what to cook. 

These roasted vegetables are an easy, non-fussy way to cook vegetables without spending too much time in the kitchen. 

(Serves 4-6)

Ingredients

1,3kg root or dense vegetable of your choice peeled if you like and cut into 2,5cm chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)

Oil (olive, coconut or grapeseed)

Salt and pepper

Fried eggs and/or plain yoghurt

Fresh herbs, torn or chopped

Method

Heat oven to 220 degrees. Toss vegetables with oil, salt and pepper. 

Roast, stirring at least once or twice during roasting for even cooking and browning.

Serve with fried eggs and/or yoghurt, ground black pepper and plenty of torn herbs on top.

The New York Times