I pre-heated my oven to 425 degrees and started chopping up some vegetables. On a foil-lined baking dish I drizzled a little olive oil, then added my cubed up (and peeled) sweet potato, red potato, turnips, carrots, cauliflower, brussel sprouts, and radishes. By the way, I had never cooked radishes before, but a friend shared that they were delicious, so I decided to give them a try. Oh, they were good!
I then tossed them in a little more olive oil, salt and pepper, and put them on the top rack of my oven. I checked on them a few times, then after about 30 minutes, I took them out and enjoyed them with a grass-fed steak tenderloin, mushrooms, and a few onion rings.