Roasted Iowa Root Vegetables Recipe

Preheat oven to 400 degrees F (200 degrees C).

Chop parsnips carrots celery root rutabaga and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic rosemary olive oil salt and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.

Roast in preheated oven until browned and easily pierced with a fork about 45 minutes.