Roasted Fall Vegetables with Rosemary Recipe

Ingredients

• 1 cup peeled and cubed parsnips
• 3 cups peeled and cubed butternut squash
• 1 cup peeled and sliced carrots
• 1 cup sweet potatoes, peeled and chopped
• 1 small red onion, cut into 8 wedges
• 2 tablespoons olive oil
• 2 teaspoons minced fresh rosemary
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon freshly ground black pepper, or to taste
• rosemary sprigs for garnish (optional)