Roasted Root Vegetables With Rosemary Olive Oil
- 1 lb. yukon or red potatoes
- 1 lb. celery root
- 1 lb. rutabagas
- 1/2 lb. carrots
- 1 lb. parsnips
- 2 large onions
- kosher salt and cracked pepper to taste
- generous amounts of Rosemary Infused Olive Oil
Peel and dice all ingredients, except potatoes, about 1 inch by 1 inch.
Preheat oven to 400°.
In a large bowl, combine everything. Sprinkle generously with salt and pepper and coat thoroughly with Rosemary Infused Olive Oil.
Roast in oven uncovered on greased baking sheet, turning occasionally until tender and golden brown, about 45 minutes.
Remove from oven and drizzle with Rosemary Infused Olive Oil again before serving.
Recipe by: Amber Hickerson