Roasted Root Veggies

• Be sure not to over crowd your veggies on the baking sheet or they will end up steaming instead of roasting. If they do look crowed, simply divide them onto two seperate baking sheets.
• 2 carrots, peeled and chopped into bite size pieces
• 1 sweet potato, peeled and chopped into bite size pieces
• 4 small parsnips, peeled and chopped into bite size pieces
• 1 small butternut squash, peeled and chopped into bite size pieces
• 10 cloves of garlic in their peel
• 1 tbsp chopped rosemary
• 1 1/2 tbsp extra virgin olive oil
• Salt and pepper to taste

1. Pre heat oven to 400.
2. Put all your veggies in a large bowl and toss with olive oil, rosemary, salt, and pepper. Dump everything onto a baking sheet in a single layer and pop into the oven for 25-35 minutes. Enjoy!
3. Serves 4.
4. Nutritional Analysis
5. Calories: 204; Total Fat: 5.7g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 38g; Dietary Fiber: 6.8; Sugars: 13; Protein: 3.1g

baking sheet, carrots, sweet potato, parsnips, butternut squash, garlic, rosemary, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/roasted-root-veggies-50018424 (may not work)