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Roasted Rosemary Vegetables
(Serves 6) 2 pounds of root vegetables (sweet potatoes, butternut squash, parsnips, turnips, carrots.potatoes) peeled ani cut into 1/2 inch to 1 inch pieces. The smaller the piece the quicker they cook. 1 head of garlic separated into cloves, peeled and squashed 1 2 tablespoons of extra-virgin olive oil or enough to cover veggies Salt to taste Sprinkle with dried or fresh rosemary 1) Heat oven to 400 degrees. Ptace the veggies in bowl and toss with olive oil. rosemary and salt. 2> Place the veggies in a roasting pan. do not crowd or layer , 3) Roast the mixture *or 35-40 minutes: stir every 15 minutes. After 30 minutes, scatter the garlic doves in «nth the veggies. Continue stirnng until veggies are tender and evemy browned. 4} Before serving, add a spnnkling of fresh chopped herbs o< baisamtc vinegar.
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