Fall Roasted Root Vegetables

• 2 cups coarsely chopped peeled yam (about 1 large or mix colors)
• 2 cups coarsely chopped peeled sweet potato (about 1 large)
• 1 1/2 cups of mixed yellow and purple beets (2-3 beets)
• 1 1/2 cups coarsely chopped parsnip (about 2 medium)
• 1 1/2 cups coarsely chopped carrot (about 2 medium)
• 2 tablespoons olive oil (more or less to taste))
• 1/2 teaspoon salt
• 3 shallots, halved
• 1 sprig fresh Rosemary finely chopped

Preparation

1. Preheat oven to 375°.
2. Combine all vegetables in a 9 x 13 glass casserole dish. Drizzle with olive oil and sprinkle with salt and fresh cut rosemary.  Roast at 375° for 40 minutes or until vegetables are tender and begin to brown, stirring every 20 minutes.