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Weekend recipes + Rosemary Roasted Vegetables

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.


We dined on new recipes from my mom, including Healthy Oat & Yogurt Fruit Pizza {with PB2, honey and yogurt!}, tofu chocolate pie similar to this recipe, made with homemade tofu, and breadcrumb sprinkled walleye.



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.

Servings 6


  • 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


  1. Preheat oven to 400 degrees.

  2. Chop vegetables and potatoes in even pieces, and toss with onions, olive oil, rosemary, black pepper, salt and chopped garlic.

  3. Bake for ~50 minutes, stirring at 15 minute intervals.

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