Roasted Root Vegetables
Ingredients
- 1 large sweet potato (peeled and cut into ¾ inch pieces)
- ½ pound (225g) carrots (peeled and cut into ¾ inch rounds)
- ½ pound (225g) parsnips (peeled and cut into ¾ inch rounds)
- 1 red onion (peeled and sliced into wedges)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 spigs fresh rosemary
- 4 cloves garlic (minced)
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