¼ cup extra virgin olive oil

1 full bunch of fresh thyme

1pound red radishes

1½ pounds of any combination of root vegetables (we used turnip, carrot, yellow beet, and parsnip)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

In a small fry pan with a tight-fitting lid, heat oil and fresh thyme over medium-low for ten minutes while covered. Discard thyme.

Place a very large oven-proof skillet or cast iron skillet into the oven and preheat the oven to 450 degrees F.

Trim the ends off each radish and cut large ones in half but leave small ones whole. Place in a medium bowl.

Cut all other vegetables into a uniform size. Cut carrots and parsnip into thick coins, beet, and turnip into similar-sized pieces and place in a bowl with radishes.

Place salt, pepper, and infused oil in with vegetables and toss to combine.

Open the oven door and carefully pour the vegetables into the scorching hot preheated skillet.

Cook for 15 minutes. Turn vegetables and cook for 10-15 more minutes until cooked through and starting to brown.

Remove from oven and serve immediately.