Ingredients:
1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
4 medium carrots, peeled and chopped into 1 inch pieces
2 medium-large parsnips, peeled & chopped into 1 inch pieces
3 small red onions, peeled and quartered
1 large fennel bulb, sliced
2 Tbsps olive oil, or avocado oil
5 sprigs fresh rosemary, chopped
6 cloves fresh garlic, minced
1 tsp sea salt, or to taste
freshly ground black pepper, to taste
Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.
Taste test and adjust salt and pepper according to your personal taste.
Enjoy!