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Rosemary Root Vegetables

0 | 0 Reviews
Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 24, 2023

This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Rosemary Root Vegetables

0 | 0 Reviews Add your review
Yield:10 servings
Prep:20 min
Cook:20 min
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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
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Directions

  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.

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.
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