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.