Fall Roasted Root Veggies

Ingredients

· 1 cup carrots, chopped

· 1 cup sweet potatoes, chopped

· 1 cup parsnips, chopped

· 2 tbsp olive oil

· 1 tsp rosemary

· Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss vegetables with olive oil, rosemary, salt, and pepper.

3. Spread on a baking sheet and roast for 30–40 minutes, stirring once halfway through.

4. Serve warm.

Page updated

Report abuse