Roasted Root Vegetables Recipe

4.5 1 2
Roasted Root Vegetables Recipe
Roasted Root Vegetables Recipe photo by Taste of Home
Publisher Photo

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
Featured In: The 13x9 Thanksgiving
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 13x9-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.
Originally published as Roasted Root Vegetables in Taste of Home December/January 2003, p35

Nutritional Facts

3/4 cup: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 144mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. Place the potatoes, carrots, turnips and garlic in a greased 13x9-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

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Nicki5 User ID: 6270568 83231
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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