Skillet-Roasted Potatoes and Turnips with Smashed Garlic

The boy made this while I was out of town and was kind enough to share some of the leftovers with me. He paired this with an oxtail dish, but to be honest, I liked the veggies more than the oxtail. It amazes me how much flavour roasted vegetables can have. I would've sworn this had more ingredients, but no, it's deceptively simple.

One year ago: Sesame Chicken
Two years ago: Coconut Red Lentil Soup

Skillet-Roasted Potatoes and Turnips with Smashed Garlic (from Cook This Now)

Ingredients
450g potatoes (Yukon Gold recommended), cut into 3/4" cubes
450g turnips (golden recommended), cut into 3/4" cubes
2 1/2 tbsp olive oil
1 tsp coarse salt
1/2 tsp fresh black pepper
3 unpeeled garlic cloves, smashed
2 bay leaves

1. Preheat oven to 325. In large cast-iron skillet, toss together all ingredients.
2. Transfer skillet to oven and cook, mixing every 20 minutes until vegetables are golden and tender, about 1.5 hours.