I’ve always been so terrified of root vegetables. They are dirty. And hairy. Don’t they look scary? See for yourself:

Gross, right? I don’t even know what type of vegetables the first and last ones were (the middle was celery root). I just grabbed three or four root vegetables from our local farmer’s market and we were set to go. Until we got to the checkout, where the cashier didn’t have any idea what they were either.

Hmm. This presented a predicament, but we eventually got it all figured out. Apparently not many people venture off into the “root vegetables” section.

But after tonight’s successful side dish, I’d say we’ll be making a regular habit of taking these root babies home.

Below is the recipe for the most delicious vegetables you’ve ever tasted, but in all reality you don’t even need a recipe for this one. It’s that easy. And the best part? THEY TASTE LIKE CANDY.

No, really. Something magical happens when these guys go into the oven, and they come out tasting sweet and candied. I know, I know, I didn’t believe it either til I tried it.

Roasted Root Vegetables

1. Gather up all of your root veggies: turnips, radishes, celery root, carrots (the least terrifying of the bunch), sweet potatoes, and whatever else looks good in the root section

2. Preheat the oven to 400 degrees. Peel and dice the veggies into uniform chunks

3. Toss them in a large bowl with olive oil, salt, and pepper. Spread onto sheet pans and bake in the oven for 35-45 minutes.

4. Savor the sweetness. Mmmm.