Honey Roasted Root Vegetables

I'm still back to warm and cozy winter comfort foods. I love it when the oven warms the kitchen and the cooking aromas fill the air. Of course, my kitchen is in the middle of my house and there's not much chance of getting away from it. When the aroma is pleasant and the warmth spreads, it is especially nice.

I stopped by the grocery on the way home from church in the wind, snow flurry (literally 2 flakes!) and cold to find not one zucchini!  But there were plenty of root vegetables. This recipe was perfect tonight for supper and there are leftovers for later. Double good! Substitute your favorite root vegetables... all carrots, sweet potatoes or a mixture of the ones listed.. whatever you like. I think you'll like this recipe.

Honey Roasted Root Vegetables

2 cups coarsely chopped peeled sweet potatoes
1 1/2 cups coarsely chopped turnip roots or rutabagas
1 1/2 cups chopped parsnip
1 1/2 cups chopped carrots
1 red onion (or yellow) cut into chunks
1/4 cup honey
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon rosemary,  optional

Preheat oven to 450 degrees.
Combine ingredients in a large bowl; toss to coat. Spread vegetable mixture on a lightly greased large flat pan (jelly roll pan or 10x15-inch). Bake for 30 minutes, stirring every 15 minutes.

How easy is THAT?