Roasted Root Vegetables

1 pound purple potatoes (2 to 3)

1 pound sweet potatoes (2 small or 1 large)

3 large parsnips

3 large carrots

3 garlic cloves, peeled

2 T olive oil

1 T fresh rosemary, finely chopped

1 tsp salt

½ tsp pepper

Preheat oven to 375 degrees. Rinse and scrub purple potatoes. Peel carrots, parsnips and sweet potatoes. Dice all vegetables into roughly ½ cubed pieces. Coarsely chop garlic. Toss together in a large bowl with olive oil, garlic and rosemary. Spread vegetables onto a large jelly roll pan. Sprinkle with salt and pepper. Bake uncovered for 400 degrees for 30 to 40 minutes, stirring occasionally, until veggies are fork tender.

You can substitute the rosemary with other herbs or seasonings of your choice, or merely season with salt and pepper.