• Cooking Time: 40
• Servings: 4
• Preparation Time: 15
• 2 tbsp olive oil
• 2 red onions, cut into thick wedges
• 2 medium parsnips, cut into chunks
• 2 medium zucchini, thickly sliced
• 2 medium red potatoes, cut into wedges
• 2 carrots, cut into chunks
• 1 large red bell pepper, seeded and cut into chunks
• 3 sprigs rosemary
• 4 garlic cloves
• 2 tsp kosher salt
• 1 tsp ground black pepper

1. Preheat oven to 425.
2. Spray a large baking pan with nonstick cooking spray.
3. Arrange cut vegetables in dish and drizzle with olive oil.
4. Add rosemary sprigs and season with pepper.
5. Roast vegetables for 20 minutes, or until browned and crispy.
6. Remove from oven and turn vegetables over.
7. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.

This is an easy way to cook vegetables and very tasty.