Rosemary Root Vegetables Recipe

Rosemary Root Vegetables Recipe photo by Taste of Home

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This heartwarming side dish from our Test Kitchen is sure to get rave reviews! The ingredient list may look longer, but you'll soon see, this colorful fall medley is a snap to prepare.

This recipe is:

Diabetic Friendly

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Rosemary Root Vegetables Recipe

Prep: 20 min. Bake: 20 min.

Yield: 10 Servings

20 20 40

Ingredients

1 small rutabaga, peeled and chopped
1 medium sweet potato, peeled and chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1/4 pound fresh brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place the vegetables in a large resealable plastic bag. Add the oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring once. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 78 calories, 3 g fat (trace saturated fat), 0 cholesterol, 137 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Rosemary Root Vegetables in Simple & Delicious September/October 2007, p58