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plate of roasted vegetables

Recipe

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Ingredients
 

  • 8 medium carrots
  • 4 medium potatoes
  • 1 turnip
  • 2-3 sprigs fresh rosemary
  • 3-4 cloves garlic
  • ½ teaspoon peppercorns (or ¼ teaspoon ground)
  • ½ teaspoon rock salt or coarse sea salt (or ¼ teaspoon ground)
  • 2 tablespoons olive oil

Instructions
 

  • Preheat oven to 425℉.
  • Scrub the vegetables and peel if desired. Cut into fairly even 1 ½ inch pieces. Put into a bowl or plastic bag.
  • Remove rosemary leaves from stems. With a mortar and pestle crush the rosemary leaves, garlic, peppercorn and salt.
  • Drizzle olive oil over vegetables and toss thoroughly to coat. Add crushed spices and toss to coat thoroughly.
  • Spread in a single layer on a baking sheet. Use two pans if needed to avoid crowding.
  • Bake at 425℉ for about 45 minutes, stirring once or twice part way through cooking, until golden brown.

Notes

You can use any root vegetables you like besides (or in addition to) the 3 listed here such as parsnips or beets. Be warned that beets will turn everything a light pink hue.