Roasted Root Vegetables

6
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"This is a nice side dish I like to serve with a roast. The aroma of the rosemary just fills the entire house, mmmmmmm, so nice. You can change up the root vegetables; this is simply my favourite combination. Here is a list of root vegetables I have used for this recipe; turnip, beets, parsnips, squash, carrots, potatoes, sweet potatoes. If using squash, put it in about 15 minutes after the other vegetables as it cooks faster, if using turnip, put the turnip in 15 minutes ahead of time as it takes longer to cook. "

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (162.8 g)
  • Calories 184.2
  • Total Fat - 9.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 40.5 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.8 g
  • Protein - 2.7 g
  • Calcium - 27.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Peel sweet potatoes and carrots.

Step 3

Cut vegetables into 2 inch cubes.

Step 4

Toss with olive oil in large bowl.

Step 5

Place in baking pan sprinkled with a bit of olive oil.

Step 6

Sprinkle with salt and pepper to taste.

Step 7

Toss in rosemary sprig and garlic.

Step 8

Cover baking pan with foil.

Step 9

Bake until tender, about 50 to 60 minutes.

Tips & Variations


No special items needed.

Related

AcadiaTwo

WOW! These were very tasty! Since my rosemary plant looked pitiful, I wound up using a combo of dried rosemary and thyme. I also seasoned them with garlic salt. I also didn't have any aluminum foil so I used a stainless steel lid to my skillet. Such a great combo of flavors!

review by:
(16 Apr 2012)