1 Hour 5 Minutes
sweet potatoes, peeled and cut into 1-inch chunks
red onion, cut into 8 wedges
parsnips, peeled and cut into 1-inch chunks
red bell pepper, cut into 1-inch pieces
tablespoons olive oil
garlic cloves, minced
teaspoon minced fresh rosemary
(17-ounce) frozen puff pastry sheet (1 sheet), thawed
Heat oven to 400°F.
In large bowl, combine sweet potatoes, onion, parsnips, red bell pepper, oil, garlic, salt and pepper.
Place in large rimmed baking pan.
Bake 30 to 40 minutes or until vegetables are tender and golden brown.
Remove from oven and toss with rosemary. Increase oven temperature to 450°F. Roll pastry sheet to form a rectangle. Spoon vegetable mixture over puff pastry, leaving 1-inch border around edges. Fold edges of pastry over filling leaving center uncovered.
Bake 20 to 25 minutes or until crust is golden brown.