Clean Eating Roasted Rosemary Root Vegetables

Roasted Rosemary Root Vegetables

A delicious side dish that works for anything from weeknights to holidays!

Course Side Dish, Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Yield 2 Servings
Calories 303 kcal
Author The Gracious Pantry


  • 1 medium rutabaga (peeled and cut into bite-sized pieces)
  • 1 medium turnip (peeled and cut into bite-sized pieces)
  • 1 medium parsnip (peeled and cut into bite-sized pieces)
  • 1 medium carrot (peeled and cut into bite-sized pieces)
  • 2 tbsp. olive oil
  • 2 tbsp. fresh rosemary
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1/4 tsp. ground black pepper
  • salt to taste after serving
US Customary - Metric


  1. Place all ingredients in a large ziplock bag and shake well to coat the veggies.

  2. Pour out onto a baking pan and bake at 375 F. for 50-60 minutes, or until the veggies are soft when poked with a fork or knife.

  3. Transfer to a serving dish and serve.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Roasted Rosemary Root Vegetables
Amount Per Serving (0.5 the recipe)
Calories 303 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 97mg4%
Potassium 1149mg33%
Carbohydrates 42g14%
Fiber 11g46%
Sugar 16g18%
Protein 5g10%
Vitamin A 5154IU103%
Vitamin C 77mg93%
Calcium 153mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.