Vegetables in a Black Iron Skillet

• 6 medium-size beets, trimmed
• 3 medium-size sweet potatoes, peeled
• 2 medium-size turnips, peeled
• 12 large cloves garlic
• 2 thin parsnips, peeled
• 1/2 cup olive oil
• 12 pearl onions, outer skin removed
• 12 medium-size carrots, peeled
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 500 degrees.
2. Separately blanch the beets, sweet potatoes, turnips and garlic.
3. Use enough cold water to cover, and boil over high heat.
4. Boiling times: beets, 3 minutes; sweet potatoes, 7 minutes; turnips, 5 minutes, and garlic, 3 minutes.
5. Drain and then cool the vegetables under cold water.
6. Use a sharp knife to cut the sweet potatoes and the turnips into slices 3/4 inch wide.
7. In a large black iron skillet (or two or three smaller ones), place 2 tablespoons of the olive oil.
8. Place the skillet on a burner over high heat until the oil is smoking.
9. Rotate the skillet to coat the pan well.
10. Remove the skillet from the heat.
11. Place the carrots, onions, beets, turnips, parsnips and sweet potatoes in the skillet.
12. Scatter the garlic cloves over the vegetables, and drizzle with the remaining olive oil and sprinkle with salt and pepper.
13. Place the skillet in the oven.
14. Using tongs, gently rotate the vegetables every 5 minutes so they will roast and carmelize evenly.
15. When they are soft, in about 40 minutes, remove from the oven.
16. Place the vegetables on a platter to serve.

beets, sweet potatoes, garlic, thin parsnips, olive oil, pearl onions, carrots, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1663 (may not work)