Roasted Root Vegetable Medley

• 2 cups peeled sweet potatoes, cut into 1 inch chunks
• 1 12 cups peeled turnips, cut into 1 inch chunks
• 1 12 cups parsnips, cut into 1 inch chunks
• 1 12 cups carrots, cut into 1 inch chunks
• 2 red onions, quartered
• 14 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

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

sweet potatoes, parsnips, carrots, red onions, floraltype honey, garlic, fresh rosemary, olive oil, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-root-vegetable-medley-450480 (may not work)