Rosemary Roasted Root Vegetables
Ingredients
- 1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
- 4 medium carrots, peeled and chopped into 1 inch pieces
- 2 medium-large parsnips, peeled & chopped into 1 inch pieces
- 3 small red onions, peeled and quartered
- 1 large fennel bulb, sliced
- 2 Tbsps olive oil, or avocado oil
- 5 sprigs fresh rosemary, chopped
- 6 cloves fresh garlic, minced
- 1 tsp sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.
- Drizzle in the oil and toss everything until evenly, and well coated.
- Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.
- Taste test and adjust salt and pepper according to your personal taste.
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