From the Garden
1.5 lbs. assorted root vegetables, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1 Tbps. fresh rosemary, coarsely chopped
From the Store
1.3 cup olive oil
1 1/2 tsp. salt
1/4 tsp. black pepper
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Line a baking sheet with foil. Place the root vegetables on the baking sheet.
Toss the root vegetables with oil, salt and pepper. Then arrange in an even layer.
Roast for 30 minutes, then remove from oven.
Use a spatula to release vegetables from the foil if needed. Sprinkle rosemary and minced garlic over vegetables and toss to combine. Spread back out to an even layer.
Return sheet to oven. Continue roasting for 10-15 minutes or until vegetables are tender.
Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.