Rosemary Roasted Veggies

IMG_5867Hi eating friends– It’s that roasting time of year again.  Crank up the oven and throw something in!  We had these hot and roasty vegetables with a slab of roasted tri tip and a bright green salad topped with pears and toasted almonds.  I love roasting like this because it’s so quick & easy and everything comes out of the oven crispier and sweeter.
I’ll be doing it again with our turkey on Thursday– oh yumm.

3 red potatoes
3 carrots
3 parsnips
1 chunk (about a pound) banana squash
2 tab. rosemary, chopped fine
1 tsp. garlic salt
1/3 cup olive oil

IMG_5815Peel the carrots and the parsnips.  Cut the rind off of the banana squash.  Then cut all the veggies into polite little chunks.  Mix them up in a bowl with the rosemary, garlic salt and oil.  Then scrap them all onto a baking sheet and pop them into a 400 degree oven for 2o to 25 minutes, until they are all tender and crispy around the edges.

P.S.  This photo is just the leftovers for the next day.  The recipe makes about twice this amount.  Hope you enjoy them!

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