* 1/4 c. olive oil * 1 tsp. garlic powder * 1 tsp. salt * 1/4 tsp. black pepper * 1 sprig of rosemary, coarsely chopped * 3 white potatoes, cut into 2-inch chunks * 3 carrots, peeled and cut into 2-inch chunks * 3 parsnips, peeled and cut into 2-inch chunks * 1 rutabaga, peeled and cut into 2-inch chunks * 1 red onion, peeled and sliced into half moons
What to do:
1. Preheat oven to 425°F. 2. In a large bowl, combine oil, garlic powder, salt, pepper, and rosemary; mix well. Add vegetables and toss until evenly coated. Place vegetables in a single layer on 2 baking sheets. 3. Bake 40 to 45 minutes, or until vegetables are fork-tender.