3-4 beets, peeled and cut into 1/2"-1" chunks
3-4 carrots, cut into similarly sized pieces
1 bunch radishes, scrubbed, trimmed, and halved
1 small bulb fennel, cut into pieces
Kosher salt and freshly ground white pepper
Preheat oven to 425°F.
Drizzle a baking sheet with olive oil, then toss in the beets and carrots. Stir to coat evenly, then roast for 20 minutes.
Remove veggies from the oven, add radishes and fennel, and drizzle with a little more olive oil if the mixture seems at all dry. Toss everything gently, then replace in the oven for another 20 minutes. Stir once more, then roast again for 10-20 minutes or until the different veggies are tender when you pierce them with a fork.
Sprinkle with salt and freshly ground white pepper. Serve hot.