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

Roasted Root Vegetables Recipe

Read Reviews
4.5 1 2
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
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 10-12 servings


  • 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.


  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

Reviews for Roasted Root Vegetables

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image