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Roasted Root Vegetables Recipe
Roasted Root Vegetables Recipe photo by Taste of Home

Roasted Root Vegetables Recipe

Publisher Photo
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 10-12 servings

Ingredients

  • 5 medium red potatoes, cubed
  • 4 medium carrots, cut into 1/2-inch slices
  • 2 small turnips, peeled and cubed
  • 1 garlic clove, minced
  • 2 to 4 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

One 3/4-cup serving (prepared with 2 tablespoons oil) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. Place the potatoes,carrots, turnips and garlic in a greased 13-in. x 9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.
  2. Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender. Yield: 10-12 servings.
Originally published as Roasted Root Vegetables in Taste of Home December/January 2003, p35

Nutritional Facts

One 3/4-cup serving (prepared with 2 tablespoons oil) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Roasted Root Vegetables

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MY REVIEW
Reviewed Oct. 19, 2011

"Easy to make. Make sure to crush dried rosemary leaves. There isn't a whole lot of flavor, but still very good and healthy."

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