2 young carrots, with a bit of stem
1 white onion, cut into quarters
1 beet (optional)
thyme (fresh or dried)
Peel vegetables except potatoes; cut into chunks 1 ½ to 2 inches long (shorter for potatoes and turnips, longer for carrots and parsnips). Boil potatoes in salted water for 5 minutes. Add vegetables to casserole dish(es); avoid crowding. Drizzle with olive oil. Sprinkle with salt, pepper, and thyme. Toss. Bake at 400 for 45 minutes, stirring at 15-minute and half-hour mark. Bake uncovered for first 15 minutes and covered for remaining half hour. Cook (optional) beets in a separate casserole dish. Store leftover turnip and parsnip chunks for another meal.