Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 500g – Red Fingerling or New Potatoes –quartered; 500g– White Fingerling or New Potatoes –quartered; 1000g – Heirloom Carrots – peeled, stemmed and sliced in half; 500g – Golden Beets – peeled and quartered; 500g – Parsnips – peeled, stemmed and sliced in half; 500g – Baby Turnip – peeled and quartered; Garlic Bulb – peeled and sliced in half; 5 pc – Fresh Rosemary – stemmed and rough chop; 5 Tbsp – Extra Virgin Olive Oil; Flaked Sea Salt – to taste; Fresh Ground Black Pepper – to taste