• 3 lbs assorted root vegetables chopped into 1 1/2” pieces
  • 1 large onion chopped into 1 ½” pieces
  • 4 cloves garlic minced
  • 3 Tablespoon olive oil
  • 1 kosher salt
  • 1 teaspoon dried rosemary
  •  pepper to taste


  • Preheat oven to 400F and line a cookie sheet with parchment paper. Set aside.
  • Combine all vegetables, onion, and minced garlic in a large bowl.
  • Add olive oil, kosher salt, rosemary, and ground pepper.
  • Stir well until all vegetables are coated (I find that it’s easiest to use my hands to toss the vegetables).
  • Spread evenly over prepared cookie sheet.
  • Bake on 400F for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
  • Vegetables are finished roasting once they are tender when pierced with a fork.



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