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Roasted Rosemary Root Vegetables
A delicious side dish that works for anything from weeknights to holidays!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course:
Side Dish, Vegetables
Cuisine:
American
Servings:
2
Servings
Calories:
303
kcal
Ingredients
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
¼
tsp.
ground black pepper
salt
to taste after serving
US Customary
-
Metric
Instructions
Place all ingredients in a large ziplock bag and shake well to coat the veggies.
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.
Transfer to a serving dish and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
303
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
97
mg
|
Potassium:
1149
mg
|
Fiber:
11
g
|
Sugar:
16
g
|
Vitamin A:
5154
IU
|
Vitamin C:
77
mg
|
Calcium:
153
mg
|
Iron:
2
mg