| Roasted Root Vegetables | |
| 5 | yellow fleshed or Yukon Gold potatoes, cut into 1 inch pieces |
| 4 | parsnips, cut into 1 inch pieces |
| 4 | carrots, cut into 1 inch pieces |
| 3 T | olive oil |
| 3 sprigs | fresh rosemary |
| salt and pepper | |
| Other additions might include: sweet potatoes, celery root, rutabegas, turnips, onion, garlic | |
| Preheat oven to 425 F. | |
| On a large baking sheet, combine all of the prepared vegetables. Use your hands to coat them completely with olive oil, rosemary, salt, and pepper. | |
| Bake for 1 hour or until the vegetables or browned and crisp. | |
| Serve immediately. | |