Stylish Roasted Root Vegetables

Cut all root vegetables into 1 1/2 inch pieces. Small red potatoes with the skins left on, parsnips, onions, sweet potatoes, carrots, etc. Toss with olive oil, then sprinkle generously with sea salt and pepper. Divide the vegetables between two pans, spreading them out to roast instead of steam. Roast the vegetables at 425° until tender and golden brown, stirring occasionally.