Roasted Root Vegetables

Super easy, very tasty roasted roots vegetables, change them up however you wish, any root will do!

Oven 400 degrees
1-2 non-stick baking sheets

3        small Beats, wrapped in foil
1         Leek, white and pale green parts only, sliced
2        Red Potatoes, cubed
1         small Celery Root, peeled and cubed
1         large Carrot, chopped
1         medium Rutabaga, peeled and cubed
3-4    small Parsnip, peeled and cubed
1         small Yam, peeled and cubed
1         cup Butternut or Acorn Squash, peeled and cubed
3         tablespoons Olive Oil
4-5    sprigs fresh Rosemary, needles pulled off the stems
Sea Salt and Pepper to desired taste

Toss cubed vegetables in olive oil and rosemary. Spread on 2 non-stick or sprayed baking sheets. Sea salt and pepper. Bake Turning a couple times until soft and browned. Approximately 45 min to hour.

Roast foil wrapped beets on the rack. Do this because otherwise the beets will turn the rest of the veggies red. Once the beets are done you can simply rub the skin off, chop into cubes and then add to the mix before serving.

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