2 lbs carrots, peeled and chopped into 1" pieces
1 lb baby potatoes, washed and pierced with fork
2 small bulbs of fennel, sliced in 1/4" pieces
2 red onions, cut into wedges
3 large parsnips, peeled and cut into 1" pieces
Leaves from 3 6" sprigs of rosemary, coarsely chopped
2 tbsp olive oil
Freshly ground salt and black pepper
Preheat oven to 425 degrees
Toss all ingredients together in large mixing bowl
Spread onto large pan(s) in a layer no thicker than 1" thick
Roast until vegetables yield easily with a fork, approximately 90 minutes