This healthy recipe for Rosemary Roasted Vegetables includes chopped carrots, rutabega, turnip, and sweet potato and makes the perfect side dish to share.
I have been a bit slow to share recipes from the short holiday weekend, but it’s better late than never! K and I visited my parents’ farm in Iowa and had a wonderful few days hanging out with the family and spending time outdoors. I experimented with my camera after a morning rainstorm on Easter, and my favorite shots came from the searching bees.
I can’t get over how beautiful the fruit turned out – bananas, strawberries, kiwi, and raspberries – just a few of my favorites.
I contributed a roasted root vegetable dish as a side, baked with rosemary. I make roasted vegetables several times a week, usually broccoli or brussel sprouts. If I had more time on weeknights, I would definitely add this mix to the rotation. Even though it’s a simple recipe, it’s too good not to share.
Rosemary Roasted Vegetables
A healthy side dish recipe full of root vegetables.
- 1 rutabega
- 1 turnip
- 2 carrots
- 1 sweet potato
- 3 cloves garlic
- 1/2 white onion
- 2 tbsp olive oil
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
Preheat oven to 400 degrees.
Chop vegetables and potatoes in even pieces, and toss with onions, olive oil, rosemary, black pepper, salt and chopped garlic.
Bake for ~50 minutes, stirring at 15 minute intervals.