Rosemary and Garlic Roasted Root Vegetables

Prep Time: 10 minutes Cooking Time: 25-35 minutes Yields: 4-6 servings

Ingredients:

• 1 sweet potato
• 2 parsnips
• 2 carrots
• 2 turnips or 1 large rutabaga
• 1 daikon radish (or substitute/add in your favorites, like winter squash)
• 2 tablespoons of olive oil
1 head garlic, broken up into cloves without the skin
• salt and pepper
• 2 tablespoons fresh rosemary needles-chopped

Directions:

1. Pre-heat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Recipe source: eatdrinkbetter.com