Roasted Veggie Amazing
You can really use whatever root veggies you like for this recipe, just keep in mind that the veggies you choose may take different amounts of time to cook in a 400 degree oven. I think the distinguishing ingredients--the ingredients that make these root veggies particularly amazing--are the apples and truffle oil. Simple and sweet combined with savory and sublime. I add the apples pretty early on in the roasting because they melt and help bind the dish together. I add about a tablespoon of the truffle oil in the last 20 minutes or so.
Salt & Pepper
Preheat the oven to 400 degrees, and line a roasting pan with parchment paper or foil.
Chop the veggies that will take the longest to cook (like beets) along with the onion and garlic (whose strong flavors mellow out over time in the oven). Toss them together with salt, pepper and olive oil in the roasting pan (the combination should make the veggies look glisteny and a little grainy). Cover the pan with foil and stick it in the oven for about 20 minutes.
As the first round roasts, chop the next batch of ingredients (in this case the potatoes and apples). Add these to the roasting pan with as much more salt, pepper, and oil as it seems like they need. Cover the pan with the foil and stick it back in the oven for about 20 minutes.
While that roasts, chop the final batch of ingredients (carrots, in this case, because I don't want to cook away too many of their carroty nutrients), and then add them to the mix and continue roasting. If the veggies have released a lot of liquid at this point, you may decide to keep the pan uncovered so it can cook away (15-20 minutes).
The herbs and truffle oil can be added toward the end. If I were using rosemary, I probably would have added it with the potatoes. I happened to have sage and parsley on hand, so the sage went in with the carrots and the parsley went in with the truffle oil in the last 20 minutes.
These roasted veggies are, in fact, so amazing, you may just want to eat them on their own.