Rosemary Roasted Root Vegetables

Rosemary Roasted Root Vegetables Ingredients: 1 lb baby potatoes (or sweet potatoes, or a combination), chopped into 1-inch pieces 4 medium carrots, peeled and chopped into 1-inch pieces 2 medium-large parsnips, peeled and chopped into 1-inch pieces 3 small red onions, peeled and quartered 1 large fennel bulb, sliced 2 tbsp 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 Instructions: Preheat oven to 425°F (220°C) Chop all vegetables into similar-sized pieces for even roasting Place vegetables in a large bowl Add olive oil, chopped rosemary, minced garlic, salt, and pepper