Roasted Root Vegetables
Courtesy of Mr. Food Test Kitchen 6 Servings • 40 Min. Cook Time| Ingredients |
|---|
| 1/4 c. olive oil |
| 1 tsp. garlic powder |
| 1 tsp. salt |
| 1/4 tsp. black pepper |
| 1 sprig of rosemary, coarsely chopped |
| 3 white potatoes, cut into 2-inch chunks |
| 3 carrots, peeled and cut into 2-inch chunks |
| 3 parsnips, peeled and cut into 2-inch chunks |
| 1 rutabaga, peeled and cut into 2-inch chunks |
| 1 red onion, peeled and sliced into half moons |
Directions:
1. Preheat oven to 425°F.
2. In a large bowl, combine oil, garlic powder, salt, pepper, and rosemary; mix well. Add vegetables and toss until evenly coated. Place vegetables in a single layer on 2 baking sheets.
3. Bake 40 to 45 minutes, or until vegetables are fork-tender.
Recipe and Image from the Mr. Food Test Kitchen
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