1 1/2 pounds assorted root vegetables, such as parsnips, carrots and potatoes
2 tablespoons olive oil
1 teaspoon chopped rosemary leaves
salt to taste
freshly ground black pepper
- Preheat oven to 350°F.
- Peel and cut vegetables into 1″ cubes. Toss in olive oil and season with rosemary, salt and pepper.
- Place on a baking sheet and roast in the oven for 30 to 40 minutes. The vegetables are cooked when they are easily pierced by a fork.