Rosemary Roasted Root Vegetables



4 1/2 cups (serving size: 3/4 cup)

Recipe from

Southern Living

Nutritional Information

Calories 102
Caloriesfromfat 4 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 24 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 435 mg
Calcium 70 mg


4 small red potatoes
2 medium turnips, peeled
2 medium parsnips, peeled
1 small rutabaga, peeled
8 shallots, peeled and halved
2 garlic cloves, minced
1 to 2 tablespoons chopped fresh or 1 teaspoon dried rosemary
1 1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Vegetable cooking spray


Cut first 4 ingredients into 1/2-inch cubes.

Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.

Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray. Bake at 425° for 1 hour or until browned, stirring every 20 minutes.

Note: To roast vegetables with the Citrus-and-Herb Turkey, place vegetables around turkey, and bake at 325º for 1 hour and 45 minutes or until browned, stirring very 20 minutes.

November 2001
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