MAIN DISH: Roasted Root Vegetables

2 large Sweet Potatoes
1 large Red Onion
4 Carrots
3 Parsnips
1 Rutabaga
4 Beets
Grapes & Olives On Tap Rosemary Olive Oil
Coarse Salt
Freshly ground Black Pepper
3 sprigs fresh Rosemary
Sautéed Kale (optional), Cooked Brown Rice (optional)

Preheat oven to 400°F. Peel all vegetables and cut into 1” pieces. To make it easier to peel and cut Rutabaga, pierce it all over with a fork, place on microwave-safe dish, and microwave on high for 5 minutes. When cool enough to handle, peel and cut as directed. Combine all vegetables in a large bowl, add coarse salt and pepper to taste and rosemary sprigs, then drizzle with Rosemary Olive Oil and stir to coat thoroughly. Spread vegetables in single layer on a baking pan (or pans). Roast until softened and starting to brown and caramelize, about 45 minutes to 1 hour. Can be served as a side dish or over sautéed kale and/or brown rice.