Winter roasted root veggies

Sheet pan roasted veggies

This recipe is perfect on a chilly winter eve. The aroma of rosemary and garlic fills the room and the roasted root vegetables warm your belly. Pairs wonderfully with quinoa or brown rice with chick peas. It can also be served with fish or a roasted chicken.

Ingredients

One bunch of carrots (5-6)

Three to Four Parsnips

One small butternut squash

One big handful of rosemary

Three cloves of garlic

Salt and Pepper to taste

Directions

1. Preheat oven to 375 degrees

2. Wash carrots and parsnips.

3. Peel three garlic cloves.

4. Carrots can be left whole but may take longer to cook unless they are smaller.

5. Cut veggies into similar size chunks to aid even baking. (No need to peel any of the veggies.)

6. In a bowl add 1-2 T of olive oil. (Just enough to get salt and pepper to stick to veggies.)

7. Add cut veggies and garlic to the bowl and stir to coat with salt and pepper.

8. Pour out onto a parchment lined sheet pan (baking sheet).

9. Place sprigs of rosemary on top of veggies.

10. Bake for 40 - 60 minutes depending upon size of chunks.

11. Take out of the oven when the vegetables are tender when pierced with a fork.

12. Serve warm or room temp.

    
    

Left over veggies are great on salads or with a sandwich for lunch.

Enjoy !