- 3 cups any combination of vegetables: Irish potatoes, sweet potatoes, turnips, carrots, beets, parsnips, butternut squash
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. rosemary
- Salt and pepper, to taste
Preheat oven to 425 degrees. Cut veggies into uniform or similar sized pieces. Toss with olive oil and sprinkle with diced fresh rosemary. Lay a rosemary sprig or two on top. Roast for 30 to 40 minutes, stirring halfway through cooking time. Add garlic halfway through cooking time and stir.