Ingredients:
- 1 lb. new baby potatoes, sweet potatoes, or a combination of both, chopped into 1-inch pieces
- 4 medium carrots, peeled and chopped into 1-inch pieces
- 2 medium-large parsnips, peeled and chopped into 1-inch pieces
- 3 small red onions, peeled and quartered
- 1 large fennel bulb, sliced
- 2 tablespoons olive oil or avocado oil
- 5 sprigs fresh rosemary, chopped
- 6 cloves fresh garlic, minced
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
Instructions:
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.
- Mix Vegetables: In a large bowl, combine the chopped potatoes, carrots, parsnips, red onions, and sliced fennel. To this vibrant mix, add the minced garlic and chopped rosemary, which will infuse the veggies with a delightful herby flavor.
- Season: Sprinkle the sea salt over the vegetables. The salt not only seasons the dish but also helps to draw out the natural flavors of the vegetables.
- Coat with Oil: Drizzle the olive or avocado oil over the vegetables. Gently toss everything together until the veggies are evenly coated. This helps to ensure that every piece roasts to perfection, becoming tender on the inside and crispy on the outside.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet. This is crucial for achieving that golden, crispy exterior. Roast in the preheated oven for about 25 minutes. Remember to flip and turn the vegetables halfway through the cooking time to ensure even roasting.
- Taste and Season: After roasting, give the vegetables a taste and adjust the salt and pepper as needed. This final seasoning step is key to bringing out the best in your roasted root vegetables.
- Serve and Enjoy: Your Rosemary Roasted Root Vegetables are now ready to be enjoyed! Whether as a hearty side dish or a wholesome main, they’re sure to be a hit.