ANY kind of winter root (potatoes, carrots, parsnips, beets, turnips, rutabagas, garlic, celeriac)
Try roots that you don’t like otherwise – you may love them like this. My daughter will eat a whole plate of beets cooked this way.
Wash (I don’t peel) and then cut up roots. I like thin slices, other people like little chunks. Oil or butter a big cookie tray and put the roots on the tray – pour on some more oil and some salt. The roots shrink when they are baked, so put a lot on the tray. I usually do 2 trays worth at a time because they get eaten so fast!
Bake at 350 and turn the roots every once in a while to ensure even cooking and to spread the oil around. They are done when they are soft, but I like to leave them in so that they caramelize a bit.