Roasted Root Vegetable Medley

The smaller and younger the vegetables you can find, the better.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2  cups  peeled sweet potatoes, cut into 1 inch chunks
• 1 1⁄2 cups  peeled turnips, cut into 1 inch chunks
• 1 1⁄2 cups parsnips, cut into 1 inch chunks
• 1 1⁄2 cups carrots, cut into 1 inch chunks
• 2  red onions, quartered
• 1⁄4 cup  floral-type honey or 3  tablespoons brown sugar
• 2  garlic cloves, minced (optional)
• 1  teaspoon fresh rosemary, minced
• 4  tablespoons olive oil
•  kosher salt
•  fresh ground black pepper

Directions

1. Preheat the oven to 400°F.
2. Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly. Season with salt and fresh black pepper. Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
3. Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.