INGREDIENTS:
- 1 lb. new baby potatoes, or sweet potatoes, or a
- combination of each, chopped into 1 inch pieces
- 4 medium carrots, peeled and chopped into 1 inch
- pieces
- 2 medium-large parsnips, peeled & chopped into
- inch pieces
- 3 small red onions, peeled and quartered
- 1 large fennel bulb, sliced
- 2 Tbsps olive oil, or avocado il
- 5 sprigs fresh rosemary, chopped
- 6 cloves fresh garlic, minced
- 1 tsp sea salt, or to taste
- freshly ground black pepper, to taste
INSTRUCTIONS:
Preheat your oven to 400 degrees f. and line a large
baking sheet with parchment paper.
Add all chopped veggies into a large bowl; add in
garlic, rosemary, and sea salt.
Drizzle in the oil and toss everything until evenly and
well coated.
Arrange these veggies into a single layer onto your
prepared baking sheet and roast for about 25
minutes, flipping and turning vegetables halfway
Taste test and adjust salt and pepper according to
your personal taste.