Roasted Root Vegetables with Rosemary

By rockpretty

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

16 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Roasted Root Vegetables with Rosemary

This recipe makes 6 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset
  • Preparation time: 15 min
  • Cook time : 60 min
  • Total time : PT75M
Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

Ingredients

  • 2 large parsnips 2 large parsnips
  • 2 large carrots 2 large carrots
  • 1 small rutabaga 1 small rutabaga
  • 1 dash salt 1 dash salt
  • 1 dash pepper 1 dash pepper
  • 2 whole sprigs rosemary 2 whole sprigs rosemary
  • 1 tbsp olive oil 1 tbsp olive oil

Preparation

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.

Source : rockpretty

Related content

You might also like

Contests

All contests



Most popular

Most popular videos