Roasted Veggies with Apples and Rosemary

3-4 c. mixed large-diced root veggies (potatoes, carrots, radishes, beets, etc.)

Olive oil

Salt and pepper

About 1 1/2 c. apples, large-diced like veggies (with skin on)

1 tsp. dried rosemary, crushed

Preheat oven to 375.

Line rimmed baking sheet with parchment paper.

Toss the veggies with about 1 Tbsp. olive oil to coat all. Add a wee drizzle more oil if it seems some veggies are dry. Season with salt and pepper.

In a separate large bowl, toss the apples with about 1 tsp. olive oil and rosemary.

Roast until the veggies are just starting to get very lightly browned- about 10 minutes (will depend on your dice size). Remove from oven, quickly toss in bowl with apples, then return to baking sheet and continue roasting another 15-20 minutes, until veggies and apples are nicely browned and tender.

Recipe created or adapted by Liz Talley, Urban Graze

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