• 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


  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

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