For the first time in my life I was asked to bring something to contribute to our Thanksgiving dinner. I suppose that makes me a real adult, eh? I was wondering when I’d start feeling legit and it turns out participating in Thanksgiving is it! I whipped up these simple roasted root veggies and they were so good, and so easy that I thought it was worth a share. They will undoubtedly become a staple in our home during the cooler months!
Simple Rosemary Roasted Root Vegetables
2013-10-23 16:25:55
Serves 5
The perfect accompaniment to any family dinner
Prep Time
15 min
Cook Time
1 hr
Nutrition Facts
Serving Size
498g
Servings
5
Amount Per Serving
Calories 290
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 86mg
4%
Total Carbohydrates 68g
23%
Dietary Fiber 11g
46%
Sugars 17g
Protein 7g
Vitamin A
143%
Vitamin C
73%
Calcium
12%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3-4 Carrots, peeled & sliced
- 3 Parsnips, peeled & sliced
- 1.5 lbs. mini potatoes
- 10 pearl onions, peeled & cut in half
- 5-6 garlic cloves, diced
- 4 sprigs fresh rosemary
- Olive oil
- Sea salt & cracked black pepper, to taste
Instructions
- 1. Preheat your oven to 400 degrees F.
- 2. In a large pot of salted water, boil the potatoes for 10 minutes.
- 3. Meanwhile, chop all of your vegetables.
- 4. Drain your potatoes, pat them dry and add all veggies to a large baking dish.
- 5. Pour a few good glugs olive oil overtop all of your veggies.
- 6. Season with lots of salt, a good amount of black pepper.
- 7. Tuck rosemary sprigs in between the veggies.
- 8. Bake for an hour, stirring every 15 minutes or so.
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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