ROASTED VEGETABLE MELANGE

By jarren

Ingredients

• 1 lb (450 g) each parsnips, carrots, sweet potatoes
• 1 small rutabaga
• 2 red onions, cut in eighths
• 1/4 cup (60 mL) olive oil
• 1 tbsp (15 mL) fresh rosemary, finely chopped
• Salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degree F (205 degree C). Peel parsnips, carrots, sweet potatoes and rutabaga and cut into sticks about 1-inch (2.5-cm) thick and 3 inches (7.5 cm) long.

Toss with onions, oil, rosemary, salt and pepper. Spread vegetables over baking sheets in a single layer. Roast, turning occasionally, for 30 to 40 minutes, or until tender and browned.