Go Back
–+ servings
Print Recipe
5 from 1 vote

Roasted Root Vegetables with Rosemary

A roasted root vegetable medley, featuring parsnips, carrots, and red potatoes, sprinkled with fresh minced rosemary to make a wonderful flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Root Vegetables
Servings: 6 Servings
Calories: 215kcal
Author: Kelly Anthony

Ingredients

  • 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 ½ teaspoon Kosher salt
  • 1/ 2 teaspoon black pepper

Instructions

  • Cut both the carrots and parsnips on a bias into ¾" 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 ⅛'s, and add to the baking sheet.
  • Drizzle the vegetables with oil and sprinkle with rosemary, salt and pepper. Toss to evenly coat.
  • 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

Calories: 215kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Sodium: 642mg | Potassium: 1066mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6815IU | Vitamin C: 27.8mg | Calcium: 56mg | Iron: 1.6mg