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 |
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.