Roasted Root Vegetables

From iheartkale.com

• 1 large sweet potato, diced
• 3 medium-sized daikon radishes, diced
• 1 large celeriac, peeled and diced
• 2 small waxy potatoes, diced
• 2 tablespoons olive oil
• Salt
• Pepper

Directions:

1. Preheat oven to 425.
2. Toss vegetables with olive oil, salt and pepper in a large pyrex pan or on a rimmed baking sheet.
3. Roast until vegetables are tender with some crispy edges, 25-40 minutes.
4. Stir once or twice midway through with a metal spatula.

Serves 4 as a side