Ingredients

The following ingredients have 4 Servings
  • 8 carrots
  • 4 potatoes
  • 1 turnip
  • 2-3 Sprigs fresh rosemary
  • 3-4 cloves garlic
  • 1/2 teaspoon peppercorns (or 1/4 teaspoon ground)
  • 1/2 teaspoon pink rock salt (or 1/4 teaspoon ground)
  • 2 tablespoons olive oil

Instruction

  • Preheat oven to 425 degrees F.
  • Scrub the vegetables and peel if desired. Cut into fairly even 1 1/2 inch pieces. Put into a bowl or plastic bag.
  • Remove rosemary leaves from stems. With a mortar and pestle crush the rosemary leaves, garlic, peppercorn and salt.
  • Drizzle olive oil over vegetables and toss thoroughly to coat. Add crushed spices and toss to coat thoroughly.
  • Spread in a single layer on a baking sheet. Use two pans if needed to avoid crowding.
  • Bake at 425 for about 45 minutes, stirring once or twice part way through cooking, until golden brown.