Roasted roots are one of our winter favorites for Shabbat dinner. There really isn’t an easier recipe. Just clean up and peel a bunch of root vegetables like beets and turnips and though them in a pan, quarter an onion if you like them, toss them around in olive oil and put them in the oven covered or uncovered at 350 or 400 degrees or so for at least an hour. Some salt over the top is fine, but not at all needed. Don’t forget to throw in a whole bunch of unpeeled garlic cloves!
Note: If you cut your beets at all the color will bleed substantially. I try to keep everything whole unless they are really big.