Roasted Winter Vegetables

5 Ingredients.

(If you don’t count salt and pepper.)

Seriously, just 5.

Sweet potatoes.

Parnsips.

Carrots.

Olive oil.

Fresh rosemary.

Boom. 5 ingredients.

So, this is totally delicious. Totally and ridiculously delicious.

Roasted Winter Vegetables
Yield – 6 to 8 side dish servings

Preparation Time – 15 minutes

Cooking Time – 40 minutes

Ingredients

2 large or 3 medium sweet potatoes, peeled and chopped
4 parsnips, peeled and chopped
4 carrots, peeled and chopped
Couple sprigs fresh rosemary
Olive oil, drizzles
Salt and pepper to taste

Directions

Preheat oven to 400. Spray a 9×13-inch glass baking dish with non-stick cooking spray.

Peel and chop all the veggies into 1/2″-ish size pieces. Place them in the baking dish and toss together. Tuck the rosemary stems around the veggies.

Roast in the preheated oven for 35-40 minutes, tossing once after about 25 minutes.

Season with salt and pepper to taste.

Serve Roasted Winter Vegetables as side dish or main dish.

From http://www.5dollardinners.com/roasted-winter-vegetables/