Rosemary Root Vegetables

Name: Rosemary Root Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

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

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.

Nutrition 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.

Originally published as Roasted Rosemary Vegetables in Simple & Delicious September/October 2007

Reviews

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annrms

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.
marciax3

May 19, 2011

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