• 3 large onions peeled and cut into large chunks
• 6 large carrots, peeled and cut into chunks
• 4 parsnips, peeled and cut into chunks
• 8 medium potatoes, peeled and cut into chunks
• ½ pound Brussel sprouts, trimmed and washed
• ¼ cup extra virgin olive oil
• 1 teaspoon crushed dried rosemary
• 2 medium cloves of garlic, minced
• sea salt and freshly ground black pepper to taste
• 1 tablespoon extra virgin olive for coating the roasting pan

Preheat oven to 375 F. In a large bowl, toss all the vegetables with the olive oil, rosemary, garlic, sea salt and pepper. Arrange the vegetables in a large roasting pan that has been lightly coated with some extra virgin olive oil. Cover tightly with aluminum foil and bake for 35 minutes. Remove the foil and turn the vegetables over with a large spoon. Increase oven temperature to 425 F and roast uncovered for 20 to 25 minutes until potatoes are cooked and carrots are cooked. Make sure that edges don’t burn. Makes 6 servings.