A roasted root vegetable medley, featuring parsnips, carrots, and red potatoes, sprinkled with fresh minced rosemary to make a wonderful flavor.
Cut both the carrots and parsnips on a bias into 3/4" pieces. Cut the larger pieces toward the stem in half so that all pieces are roughly the same size. Transfer to the baking sheet and set aside.
Cut the potatoes into 1/8's, and add to the baking sheet.
Drizzle the vegetables with oil and sprinkle with rosemary, salt and pepper. Toss to evenly coat.
Transfer to the oven and bake for 30 minutes, carefully turning the vegetables with a spatula halfway through the cooking process. Remove from the heat, serve and enjoy.