Ingredients
- 3 lbs root vegetables, such as
- carrots
- parsnips
- sweet potatoes
- beets
- winter squash
- 1 small red onion
- 1/4 C olive oil
- 1.5 t kosher salt
- 1/4 t freshly ground black pepper
- 2 T coarsely chopped fresh rosemary leaves
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Peel root vegetables, if desired and cut into rough 1-inch chunks
- Cut 1 small red onion into 1-inch chunks.
- Place the root vegetables and red onion on a rimmed baking sheet
- Drizzle with olive oil
- Sprinkle with salt and pepper
- Toss to evenly coat
- Spread out in an even layer.
- Roast for 30 minutes
- Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary
- Toss to combine
- Spread back out in an even layer
- Continue to roast until the vegetables are tender and caramelized, 10–15 minutes more.
Cooking Method
Yields 6 servings