<http://schema.org/recipeInstructions>
" In a 9 x 13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue toasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot. Try with a New Zealand Sauvignon Blanc or Dry Vouvray."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a31881/rosemary-roasted-vegetables-recipe-122162/>