Author: Canadian Living

  • Portion size 6 servings
  • Credits : rockpretty

Ingredients

  • 2 parsnips
  • 2 carrots
  • 1 rutabaga
  • 1 dash salt
  • 1 dash pepper
  • 2 rosemary
  • 1 tablespoon olive oil

Method

Preheat oven to 375 degrees.   Peel and roughly chop vegetables. Scatter in baking dish. Coat evenly with olive oil and salt and pepper.   Add rosemary sprigs.  Cover in foil and bake for 50 min.  Remove foil for last 10 min.  Stir and serve.
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Food

Roasted Root Vegetables with Rosemary

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