Directions

1. Place one rack in the middle of the oven and heat to 425 F.
2. Brush a large rimmed baking sheet with 1 tablespoon of oil. Set aside.
3. Peel the root vegetables, however, if you want to leave the skin on the regular potatoes scrub well.
4. Cut all root vegetables in rough 1 1/2-inch chunks and place in a large bowl.
5. Cut the small red onion into 1 1/2-inch chunks and add to bowl. Add the whole garlic cloves to the bowl.
6. Pour the 1/4 cup of olive oil over the vegetables, sprinkle with salt and pepper and gently toss so that all pieces are evenly coated.
7. Spread the coated vegetables onto the prepared baking sheet spreading evenly in a single layer. Top with rosemary sprigs spaced evenly across the vegetables. No need to add any remaining oil from the bowl.
8. Roast for 30 minutes.
9. Remove the baking sheet from the oven and toss to combine. Spread back out in an even layer.
10. Continue to roast until the vegetables are tender and caramelized, about 10 to 15 minutes more. Remove rosemary sprigs (some leaves will remain with the vegetables and that is OK).
11. Taste and add more salt and/or pepper if needed. Can be served warm or at room temperature.

NOTES: Leftovers can be stored in an airtight baggie in the refrigerator for up to 4 days.

Substitutions: Red beets could replace some of the root vegetables but remember they will give off their color during roasting causing the other vegetables to take on a pinkish hue. They will need to be well-scrubbed before chopping.