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Rosemary Roasted Root Vegetables
Rosemary Roasted Root Vegetables

Rosemary Roasted Root Vegetables
Rosemary Roasted Root Vegetables
Source
Ingredients:
1
Servings
  • 1
    lb
     new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
  • 4
    item
     medium carrots, peeled and chopped into 1 inch pieces
  • 2
    item
     medium-large parsnips, peeled & chopped into 1 inch pieces
  • 3
    item
     small red onions, peeled and quartered
  • 1
    item
     large fennel bulb, sliced
  • 2
    item
     tbsps olive oil, or avocado oil
  • 5
    item
     sprigs fresh rosemary, chopped
  • 6
    clove
     fresh garlic, minced
  • 1
    tsp
     sea salt, or to taste
  • 1
    item
     freshly ground black pepper, to taste
Rosemary Roasted Root Vegetables
Instructions:
  1. Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
  2. Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.
  3. Drizzle in the oil and toss everything until evenly, and well coated.
  4. 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.
  5. Taste test and adjust salt and pepper according to your personal taste.
  • 1
    lb
     new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
  • 4
    item
     medium carrots, peeled and chopped into 1 inch pieces
  • 2
    item
     medium-large parsnips, peeled & chopped into 1 inch pieces
  • 3
    item
     small red onions, peeled and quartered
  • 1
    item
     large fennel bulb, sliced
  • 2
    item
     tbsps olive oil, or avocado oil
  • 5
    item
     sprigs fresh rosemary, chopped
  • 6
    clove
     fresh garlic, minced
  • 1
    tsp
     sea salt, or to taste
  • 1
    item
     freshly ground black pepper, to taste
1
Servings
0

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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