Prep time: 20 mins
Cook time: 35 mins
1 lb. sweet potatoes, scrubbed and cute into 2 inch chunks
1 lb. potatoes, scrubbed and cute into 2 inch chunks
2 large sweet carrots, peeled and cut into 2 inch chunks
2 parsnips, peeled and cut into 2 inch chunks
4 turnips, scrubbed and quartered
1 head garlic, separated into cloves, loose skin removed
Sea salt
Rosemary sprigs
2-3 T olive oil
Preheat the oven to 400. Line a large cookie sheet with parchment paper. Place all the preprepared vegetable in a large mixing bowl. Add sea salt and olive oil. Toss to coast. Place all the vegetable on baking sheet. Lay rosemary sprigs on top. Roast vegetable in hot oven for 35 mins or until golden brown an soft. Serve hot. You can squeeze out garlic for some garlicky touch.
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