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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.