Roasted Vegetables

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.