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

Rosemary Root Vegetables Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 10 servings

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

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.

Directions

  1. Place the vegetables in a large resealable plastic bag. Add the oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
  2. 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.
Originally published as Rosemary Root Vegetables in Simple & Delicious September/October 2007, p58

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.

Reviews for Rosemary Root Vegetables

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MY REVIEW
Reviewed May. 19, 2011

"most awesome recipe!!! I did substitute some of my not so fav vegies for others that i like!"

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