Rosemary Roasted Root Vegetables! 

Makes 6 servings

1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
4 medium carrots, peeled and chopped into 1 inch pieces
2 medium-large parsnips, peeled & chopped into 1 inch pieces
3 small red onions, peeled and quartered
1 large fennel bulb, sliced
2 Tbsps olive oil, or avocado oil
5 sprigs fresh rosemary, chopped
6 cloves fresh garlic, minced
1 tsp sea salt, or to taste
freshly ground black pepper, to taste


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.

Drizzle in the oil and toss everything until evenly, and well coated.

Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.

Taste test and adjust salt and pepper according to your personal taste.