Roasted Root Vegetable Medley

Ingredients

• 2 cups carrots, peeled and chopped
• 2 cups parsnips, peeled and chopped
• 2 cups sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon rosemary, chopped fresh

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the chopped carrots, parsnips, and sweet potatoes with the olive oil, salt, black pepper, and chopped fresh rosemary until well coated.