Recipe by Tricia Wheeler
6–8 medium-sized carrots, peeled and sliced into chunks
3–4 medium turnips, washed and chunked (no need to peel)
4–6 parsnips, peeled and sliced into chunks similar to carrot size
4–5 tablespoons olive oil
4–6 fresh rosemary sprigs
Salt and pepper
Pre-heat oven to 400°.
Toss root vegetables with olive oil and salt and pepper; mix in fresh rosemary sprigs. Place in large glass casserole or roasting pan. Roast in oven 20 minutes then stir. Roast another 20 minutes, until vegetables are soft and slightly golden brown.
Variation: When vegetables are close to being done, toss with a little local honey and roast about 5–10 minutes more until vegetables are soft and further caramelized.