Roasted Turnips and Potatoes easy side

Start with a few potatoes (preheat the oven to 450 Fahrenheit). I like to use red potatoes, and a turnip or 2 (appropriate for the amount for people your are serving). You can get creative with the tubers you pick based on seasonal and regional availability.

Wash and cube the tubers into about 1" cubes. I like to soak them in water first for at least 15 mins but I leave them for 1-2hrs. Soaking them first "gets the starch out". Starch retrogradation occurs more prevalently in the presence of water. Rinse and toss in olive oil, add herbs (I use garlic, paprika and onion powders as a default but it's pretty versatile). Spread the coated tuber delight across a prepared pan or glass baking dish.

Roast them for about 15-20 mins and check. when they are done they will be soft when stabbed with a fork/knife/wooden poking stick. To make this a "hot bowl" type of meal add a protein on top. For example I love this for breakfast with an egg on top. Other protein on top options being roasted chicken, bratwurst, tofu (or any other vegan meat version) or steak chunks.