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.