Roasted Root Veggies

Preheat oven to 425º. 

Ingredients:
2 Tbsp Grapeseed Oil
1 tsp dried rosemary
Any combination of root veggies: potatoes, sweet potatoes, beets, carrots, turnips, rutabaga, parsnip, onion, whole garlic cloves. 
Salt and Pepper to taste

Here I used 1 golden beet, 2 carrots,
​1 sweet potato, 1 red beet

To prepare, wash and dice veggies. (I do not peel the veggies when I'm buying organic.) Drizzle with oil, sprinkle with salt and pepper. Lightly crush rosemary in your hand to release oils and sprinkle all over the veggies. Use your hands to mix it all together and pat it into a single layer. Roast in oven for 50-60 minutes, until tender. ​