Back-to-Our-Roots Winter Veggies

Roasted root veggies are a delicious, Paleo-friendly winter
dish, with hearty and savory flavors to warm up cold winter
nights. Leftovers can be tossed in the blender and turned
into delicious hot soups. SERVES 4

2 medium turnips, peeled and cut into ½-inch pieces

2 medium parsnips, peeled and cut into ½-inch pieces

1 medium rutabaga, peeled and cut into ½-inch pieces

1 medium yam, cut into ½-inch pieces

1 medium yellow onion, chopped

2 tablespoons extra virgin olive oil

1 whole garlic bulb

1 sprig fresh rosemary, stem removed

Freshly ground black pepper, to taste

Preheat oven to 400 degrees. Spread turnips, parsnips,
rutabaga, yam, and onion evenly on a large rimmed baking
sheet and drizzle with oil. Wrap garlic bulb in foil and place
in middle of baking sheet.

Scatter rosemary leaves over the veggies. Bake for one