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