Roasted Root Vegetables Recipe

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Ingredients

4 carrots, peeled and roughly chopped
4-6 baby turnips, peeled, cubed
4-6 potatoes, peeled and cubed
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 large beet, peeled and cut into thick wedges
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

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