Rosemary Garlic Roasted Root Vegetables

• Vegan
• Gluten free

• Produce

  • 8 Carrots
  • 3 cloves Garlic
  • 4 Potatoes
  • 2 Sprigs Rosemary, Fresh
  • 1 Turnip

• Baking & Spices

  • 1/2 tsp Peppercorns
  • 1/2 tsp Pink rock salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thatrecipe.com

Description

Ingredients

• 8 carrots
• 4 potatoes
• 1 turnip
• 2-3 Sprigs fresh rosemary
• 3-4 cloves garlic
• 1/2 teaspoon peppercorns (or 1/4 teaspoon ground)
• 1/2 teaspoon pink rock salt (or 1/4 teaspoon ground)
• 2 tablespoons olive oil

Directions

• Preheat oven to 425 degrees F.
• Scrub the vegetables and peel if desired. Cut into fairly even 1 1/2 inch pieces. Put into a bowl or plastic bag.
• Remove rosemary leaves from stems. With a mortar and pestle crush the rosemary leaves, garlic, peppercorn and salt.
• Drizzle olive oil over vegetables and toss thoroughly to coat. Add crushed spices and toss to coat thoroughly.
• Spread in a single layer on a baking sheet. Use two pans if needed to avoid crowding.
• Bake at 425 for about 45 minutes, stirring once or twice part way through cooking, until golden brown.