Main
Recipes
Rosemary Roasted Vegetables Recipe

Rosemary Roasted Vegetables Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

316

Calories

Comments Print recipe

Ingredients:

Serving

1/2 lb parsnips
1/2 lb carrots
1/2 lb turnips
1/2 lb sweet potatoes
6 medium shallots, peeled
2 tbsp extra-virgin olive oil
3/4 tsp kosher salt
2 tbsp fresh rosemary needles
1 head garlic, broken up into cloves (with skin )
1/4 tsp freshly ground black pepper

Directions:

Preheat the oven to 400°F.
Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.08 Kcal (1323 kJ)
Calories from fat	66.71 Kcal
		% Daily Value*
Total Fat	7.41g	11%
Sodium	531.55mg	22%
Potassium	1249.38mg	27%
Total Carbs	59g	20%
Sugars	23.41g	94%
Dietary Fiber	12.37g	49%
Protein	7.84g	16%
Vitamin C	39.5mg	66%
Vitamin A	1.1mg	38%
Iron	2.8mg	16%
Calcium	136.2mg	14%

Amount Per 100 g
Calories	78.83 Kcal (330 kJ)
Calories from fat	16.64 Kcal
		% Daily Value*
Total Fat	1.85g	11%
Sodium	132.57mg	22%
Potassium	311.59mg	27%
Total Carbs	14.71g	20%
Sugars	5.84g	94%
Dietary Fiber	3.09g	49%
Protein	1.96g	16%
Vitamin C	9.9mg	66%
Vitamin A	0.3mg	38%
Iron	0.7mg	16%
Calcium	34mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Maple-Gingerroot Vegetables

Parsnips, peeled and sliced, Carrots, sliced and 10 more..
Curry Roasted Vegetables

Parsnips, Carrots, Turnip, Sweet potato, Vegetable oil and 3 more..
Wild Willie's Vegetable Beef Soup

Virgin olive oil, Stewing beef (diced ), Onion (diced ) and 9 more..
Chicken Stew with Gnocchi

Parsnips, peeled and cut into 1/2-inch pieces and 14 more..
A+ Pot Roast

Cooked chuck roast, cut into 1-inch squares and 11 more..
Winter Root Vegetables

Red potatoes, quartered, Brussels sprouts, halved and 9 more..
Roasted Vegetables

Leeks, white part only , cut into 1/2-inch slices and 6 more..
Garlic Roast Chicken

Whole chicken legs with thigh (unsplit) and 11 more..
Hearty Bean and Vegetable Stew

Assorted dry beans, Vegetable juice, Dry white wine and 14 more..
Bean and Vegetable Stew (Vegan)

Beans, assorted,dry, Vegetable juice, Dry white wine and 14 more..
Beef Tenderloin

Beef tenderloin, Extra virgin olive oil, Kosher salt and 3 more..
Charmie's Albondigas

Chicken broth, Diced tomatoes, Tomato sauce, Water and 12 more..
Winter Root Vegetable Soup

Parsnips, peeled and cut into 1/2-inch pieces and 14 more..
Roasted Root Vegetables

Parsnips - peeled and cut into spears and 8 more..