Roasted Root
Vegetables
Ingredients:
(You may use any combination of the vegetables below)
Red Onion
Carrot
Parsnip
Potatoes
Turnips
Butternut Squash
Fennel Root
Garlic
Olive Oil
Fresh Rosemary branches
Salt
Pepper
Directions:
Preheat the oven to 400 degrees.
Cut each vegetable into roughly the same equal size as the others.
Break the garlic bulb into individual cloves, leaving the skin
on.
Nestle the whole rosemary branches into the vegetables.
Place into a large bowl and toss with olive oil, salt & pepper.
Place vegetables onto a baking sheet in a single layer.
Roast about 45 minutes, turning the vegetables every 15 minutes.Season
if necessary with salt & pepper.
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