Rosemary Roasted Root Vegetables

• 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
• 
  
• inch pieces
• 
  
• 3 small red onions, peeled and quartered
• 
  
• 1 large fennel bulb, sliced
• 
  
• 2 Tbsps olive oil, or avocado il
• 
  
• 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

Taste test and adjust salt and pepper according to

your personal taste.