Roasted Root Vegetables

Carrots

Parsnips

Sweet potatoes

Beets

Red onion

1/4 cup olive oil

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh rosemary leaves

Arrange a rack in the middle of the oven and heat the oven to 215°c.

Peel 1 kilo pounds root vegetables, then cut them into rough 3 cm chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with olive oil, sprinkle with 1-1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.

Roast for 20 minutes. Meanwhile, coarsely chop rosemary leaves. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.