Rosemary Roasted Root Vegetables

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 4%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.2g
  • Carbohydrate: 24g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 435mg
  • Calcium: 70mg


  • 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


  1. Cut first 4 ingredients into 1/2-inch cubes.
  2. Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.
  3. 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.
  4. 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.
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