2 large sweet onions – cut into chunks 4 large carrots, cut in chunk
2 peeled turnips, cut in chunk
1⁄2 lb Brussels sprouts
6 small beets
8-10 small potatoes
4 tbsp olive oil
1 tsp dried rosemary
4 minced cloves garlic
1 Tbsp fresh marjoram Sea Salt
- Preheat oven to 375. Peel all veggies. Quarter potatoes. Toss all veggies in oil, rosemary, minced garlic and marjoram. Arrange on roasting pan lightly coated in olive oil. Cover with foil and bake for 35 minutes.
- Uncover and turn all veggies over with spoon. Add sea salt and roast at 425 for another 20-30 minutes or until thoroughly cooked and edges are not burned.