Roasted Root Vegetable Medley
Amara K.
- parsnips
- carrots
- sweet potatoes
- olive oil
- fresh rosemary
- Preheat oven to 425 °F.
- Chop vegetables into 1-inch cubes and toss with olive oil and rosemary.
- Roast on a sheet pan for 35–40 minutes, turning once halfway through.