ROASTED ROOT VEGETABLES 

Ingredients for 6 - 8 servings:

3 small parsnips

2 small turnips

4 medium carrots

1 bulb fennel

1 sweet potato

1/4 cup olive oil

1 teaspoon kosher salt

Freshly ground pepper

2 teaspoons fresh rosemary, minced

Preheat the oven to 425 degrees. Lightly oil and preheat a large cast-iron baking pan for 10 minutes. Rinse and scrub clean the parsnips, turnips, carrots and fennel. Cut the parsnips, turnips and carrots into quarters or smaller bite-sized pieces. Cut the fennel bulbs into thin wedges. Cube the sweet potato.

Combine the all the vegetables in a mixing bowl. Drizzle on the olive oil and toss until all the pieces are coated. Add the salt, pepper to taste and scatter on the rosemary. Toss again. Turn the vegetables into the baking dish and smooth into an even layer. Roast the vegetables for 40 minutes, removing and turning the vegetables at the 20 minute mark. Serve warm.