5 from 1 vote
Roasted Root Vegetables with Rosemary
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A roasted root vegetable medley, featuring parsnips, carrots, and red potatoes, sprinkled with fresh minced rosemary to make a wonderful flavor.

Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 215 kcal
Author: Kelly Anthony
  • 4 carrots rinsed and peeled
  • 3 parsnips rinsed and peeled
  • 4 standard-sized red potatoes rinsed
  • 2 tablespoons canola oil
  • 1 tablespoon fresh, minced rosemary
  • 1 1/2 teaspoon Kosher salt
  • 1/ 2 teaspoon black pepper
  1. Cut both the carrots and parsnips on a bias into 3/4" pieces. Cut the larger pieces toward the stem in half so that all pieces are roughly the same size. Transfer to the baking sheet and set aside. 

    Cut the potatoes into 1/8's, and add to the baking sheet.

  2. Drizzle the vegetables with oil and sprinkle with rosemary, salt and pepper. Toss to evenly coat.

  3. Transfer to the oven and bake for 30 minutes, carefully turning the vegetables with a spatula halfway through the cooking process. Remove from the heat, serve and enjoy.

Nutrition Facts
Roasted Root Vegetables with Rosemary
Amount Per Serving
Calories 215 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 642mg28%
Potassium 1066mg30%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 7g8%
Protein 4g8%
Vitamin A 6815IU136%
Vitamin C 27.8mg34%
Calcium 56mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.