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Roasted Root Vegetables

 Roasted Root Vegetables
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
10-12 ServingsPrep: 15 min. Bake: 45 min.

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

Directions

  • 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.
  • 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.
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.