Name: roasted root veg
Yield: 7
Ingredients: 0.75 lb carrot; 0.75 lb potatoes; 0.75 lb sweet potatoes; 0.75 lb turnips; 0.5 unit red onion; 3.2 tbsp olive oil; 1.5 tsp salt; 0.25 tsp black pepper; 1 tbsp rosemary

roasted root veg

Serves 7

Ingredients

0.75	lb	carrot
0.75	lb	potatoes
0.75	lb	sweet potatoes
0.75	lb	turnips
0.5	unit	red onion
3.2	tbsp	olive oil
1.5	tsp	salt
0.25	tsp	black pepper
1	tbsp	rosemary

Directions

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Peel root vegetables, if desired, then cut them into rough 1-inch chunks. Cut red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with olive oil; sprinkle with kosher salt, ground black pepper, and rosemary; and toss to evenly coat. Spread out in an even layer.

Roast for 45 minutes.