Name: Roasted root vegetables
Ingredients: 3 pounds mixed root veggies: carrots, turnips, beets, sweet potatoes, potatoes, etc.; 1 small onion or 3-4 scallions; 1/4 cup olive oil; 2 tbsp coarsely chopped rosemary leaves; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp pepper

Roasted Root Veggies- Dinner from our farm

Roasted root vegetables

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Ingredients

3 pounds mixed root veggies: carrots, turnips, beets, sweet potatoes, potatoes, etc.
1 small onion or 3-4 scallions
1/4 cup olive oil
2 tbsp coarsely chopped rosemary leaves
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Instructions

Preheat oven to 425.
Peel veggies, if desired.
Cut all veggies, including onion into 1/2-1 inch chunks.
Place on baking sheet. Drizzle with olive oil, salt and pepper. Stir to coat. Spread evenly on the baking sheet.
Roast for 20-30 minutes, turning every 10.
While roasting, chop rosemary.
Remove baking sheet from oven. Sprinkle with rosemary and toss to combine. Spread back out into an even layer.
Continue to roast 10-15 minutes until veggies are caramelized and tender.