Rosemary Roasted Root Vegetables
Ingredients
- 1 lb. new baby potatoes, sweet potatoes, or a combination of both, 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
Preparation
Preheat your oven to 400 degrees Fahrenheit (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine all the chopped vegetables. Add minced garlic, chopped rosemary, and sea salt.
Drizzle in the olive oil (or avocado oil) and toss everything until the veggies are evenly coated.
Arrange the coated vegetables in a single layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for about 25 minutes. Flip and turn the vegetables halfway through the roasting time to ensure even cooking.
The vegetables are ready when they are beautifully golden, tender, and crispy.
Taste-test and adjust the amount of salt and freshly ground black pepper according to your personal preference.
Serve and enjoy these delicious rosemary roasted root vegetables!