1 large sweet potato, scrubbed and dried, and cut lengthwise into wedges
2 large carrots, halved across then quartered lengthwise
2 large parsnips, halved across then quartered lengthwise
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 branch of rosemary stripped of its leaves
Preheat the oven to 400 degrees.
Add the cut veggies to a large bowl and toss the cut olive oil and rosemary.
Rub a non-stick cookie sheet with a little oil and put in the oven for 5 minutes to heat up.
When hot, spread the cut veggies in one layer and sprinkle with salt and pepper. If not using a non-stick sheet tray, line with parchment paper.
Return to the oven and bake on a high shelf. Turn the veggies from time to time for even browning until they are tender and golden about 25-30 minutes.