thepioneerwoman
Roasted Rosemary Root Vegetables
If you had asked my 9-year-old self to name a favorite vegetable side dish, you probably would have been treated to some sort of smart aleck answer, l
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Dara Michalski📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.
2
In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.
Carrots, Peeled And Cut Into 1-inch Pieces3
3
Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.
4
Divide all of the vegetables evenly between the two prepared baking sheets. Roast for ⏱️ 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–⏱️ 25 minutes.
5
Serve.
6
Note: To make ahead, roast the vegetables up to ⏱️ 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15–⏱️ 20 minutes before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...