Rosemary Root Vegetables Recipe

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

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Publisher Photo
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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Featured In: Top 10 Turnip Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Directions

Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes. Yield: 10 servings.
Originally published as Rosemary Root Vegetables in Simple & Delicious September/October 2007, p58

Nutritional Facts

3/4 cup: 78 calories, 3g fat (0 saturated fat), 0 cholesterol, 137mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes. Yield: 10 servings.
Originally published as Rosemary Root Vegetables in Simple & Delicious September/October 2007, p58

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Reviews forRosemary Root Vegetables

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MY REVIEW
annrms User ID: 2649709 242341
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."

MY REVIEW
marciax3 User ID: 5997772 156260
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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