Ingredients for Roasted Root Vegetables With Rosemary
- Vegetable Oil Cooking Spray
- Red Potatoes
- Celery Root
- Rutabaga
- Carrot
- Parsnip
- Onions
- Leeks
- Fresh Rosemary
- 2 tbsp olive oil
- 10 cloves garlic, roughly chopped or minced
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How to Make Roasted Root Vegetables With Rosemary
- Preheat oven to 400°F (200°C). Position one rack in the bottom third and another in the center of the oven.
- Spray two large heavy-duty baking sheets with nonstick cooking spray.
- In a large bowl, combine: 1 lb carrots, peeled and chopped, 1 lb parsnips, peeled and chopped, 1 lb sweet potatoes, peeled and chopped, 1 large red onion, cut into wedges, 2 tbsp fresh rosemary, chopped, 2 tbsp olive oil.
- Toss the vegetables until evenly coated.
- Season generously with salt and freshly ground black pepper.
- Divide the vegetable mixture evenly between the prepared baking sheets.
- Place one sheet on each oven rack.
- Roast for 30 minutes, stirring occasionally.
- Carefully rotate the baking sheets, swapping their positions.
- Add 10 cloves garlic, roughly chopped or minced, to each baking sheet, scattering them amongst the vegetables.
- Continue roasting until the vegetables are tender and beautifully browned in spots, stirring and turning occasionally, about 45-50 minutes more. Internal temperature should reach 200°F (93°C).
- Transfer the roasted vegetables to a large serving bowl.
- Serve immediately and enjoy! Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
10g
Carbs
13g
