Roasted Root Vegetables with Rosemary Olive Oil

1 lb Yukon or red potatoes

1 lb celery root

1 lb rutabagas

½ 1b carrots

1 lb parsnips

1 lb turnips

2 large onions

Kosher salt and cracked black pepper to taste

Generous amount of Greensboro Olive Traders (G.O.T.) Rosemary Infused Olive Oil

Directions

1. Peel and dice large ingredients (about 1 inch cubes)
2. Preheat oven to 400 degrees
3. In a large bowl combine everything, sprinkle generously with salt and pepper and coat thoroughly with G.O.T. Rosemary Infused Olive Oil
4. Roast in oven uncovered on greased backing sheet, turning occasionally until tender and golden brown, about 45 minutes.
5. Remove from oven and drizzle with G.O.T. Rosemary Infused Olive Oil again before serving.