I like to call this recipe the 3 Rs: Rosemary Roasted Roots. Roasting with fresh rosemary is a delicious and balanced way to have them. This makes a great side dish.

Root vegetables such as parsnips, turnips, rutabagas, yellow carrots and sweet potatoes are in season now. They are a great source of nutrition we should be consuming on a daily basis. They are low in calories and high in fiber and antioxidants. Fiber helps in digestion and antioxidants combat disease-causing free radicals, which can damage cells.

Here's the simple recipe:

• 2 medium carrots, cut into 1 inch cubes
• 2 medium parsnips, cut into 1 inch cubes
• 2 small rutabagas, cut into 1 inch cubes
• 1 small yam or sweet potato, cut into 1 inch cubes
• 1 leek, white part only, minced
• 1/3 cup olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon granulated garlic (optional)
• 1 ½ tablespoons fresh rosemary, leaves only minced

Preheat the oven to 375 degrees. Spray roasting pan or half sheet baking pan and set aside. Place all of the above ingredients in a large bowl and mix well. Pour the ingredients into the roasting pan and place in oven. Stir a few times will in the oven. Let vegetables roast for about 30-45 minutes until tender. Remove and let cool a bit and enjoy.

-TERESA LONG