- 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
- 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.
Originally published as Rosemary Root Vegetables in Simple & Delicious September/October 2007, p58
Reviews for Rosemary Root Vegetables
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Reviewed Jan. 23, 2016
"This is a delicious recipe! Oh, the aroma of it cooking was mouth watering! It went perfectly with baked pork chops...no other side dish needed."
Reviewed May. 19, 2011
"most awesome recipe!!! I did substitute some of my not so fav vegies for others that i like!"