- 8
Ingredients
- 2 sweet potatoes (cubed)
- 1 parsnip (cubed)
- 1 rutabaga (thinly sliced)
- 4 tablespoons olive oil
- 5 branches of fresh rosemary
- Sea salt (to taste)
- Black pepper (to taste)
Preparation
Step 1
Preheat oven to 400 degrees.
Prep all of your ingredients ahead of time (make sure you scrub and rinse your parsnip, rutabaga and sweet potatoes well…try to make the sweet potato and parsnip cubes pretty close in size; also, dont forget to cut the rutabaga into very thin slices).
Place all of your roots (sweet potatoes, parsnip and rutabaga) in your large baking sheet. Make sure they’re not on top of each other, so they have space to bake nicely.
Drizzle olive oil on your roots. Use your hands to distribute the olive oil equally, just to make sure everything is coated. Sprinkle sea salt and pepper.
Scatter rosemary around the baking pan and place pan in the oven. Bake for 25 minutes.
Once 25 minutes have passed, take the baking sheet out of the oven. Using your spatula, move the roots around. Place the baking sheet back into the oven for another 25 minutes.