• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • baby carrots, peeled
  • beets, any color, peeled and sliced into 1″ slices
  • parsnips, peeled, cut into 1″ slices
  • leeks, white part only, cut into 1″ slices
  • onion, cut into 1″ slices
  • yukon gold potatoes or sweet potatoes, peeled, cut into 1″ slices
  • olive oil
  • salt & freshly ground pepper to taste
  • rosemary, finely chopped
  • garlic, finely chopped
  1. Instructions
  2. Preheat oven to 400 degrees F.
  3. Place all the vegetables in a baking dish. Drizzle with the olive oil, enough to coat all the vegetables. Season with Kosher salt and freshly ground pepper. Toss.
  4. Cover dish with foil and bake for 20 minutes.
  5. Take dish out and toss vegetables with the garlic and rosemary. Place dish back in oven uncovered for another 15-20 minutes, or until you can pierce the vegetables with a fork. Do not over-bake, you don’t want the vegetables too soft.