Roasted Root Vegetables with Rosemary
- 8 carrots, peeled and cut
- 2 russet potatoes, washed and cut
- 2 turnips, peeled, cut
- 2 parsnips, peeled, trimmed and cut
- 2 medium yellow onions, trimmed, peeled and cut
- 1 celery root, trimmed and cut
- 1 whole head garlic, separated into cloves, peeled
- 3 sprigs fresh rosemary
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Note: cut vegetables into bite-sized pieces
Preheat the oven to 400 degrees.
Put vegetables in a large mixing bowl. Remove rosemary needles from the sprig and add needles to the bowl. Drizzle with olive oil and salt and pepper to taste. Use your hands to coat them evenly.
Transfer to a parchment-lined baking sheet and spread into a single layer. Place baking sheet in oven and roast until they are golden brown, about 45 minutes. Stir and move around the vegetables a couple of times while baking.