Print

Rosemary Roasted Root Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Rosemary Roasted Root Vegetables are a simple, flavorful, and wholesome side dish featuring a mix of hearty root veggies roasted with garlic and fresh rosemary. Perfect for cozy dinners or festive holiday meals.

Ingredients

  • 1 lb. new baby potatoes or sweet potatoes, chopped into 1-inch pieces
  • 4 medium carrots, peeled and chopped
  • 2 medium-large parsnips, peeled and chopped
  • 3 small red onions, peeled and quartered
  • 1 large fennel bulb, sliced
  • 2 tablespoons olive oil or avocado oil
  • 5 sprigs fresh rosemary, chopped
  • 6 cloves fresh garlic, minced
  • 1 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chopped vegetables, garlic, rosemary, sea salt, and black pepper.
  3. Drizzle with olive oil and toss until all vegetables are evenly coated.
  4. Spread vegetables in a single layer on the baking sheet, avoiding overcrowding.
  5. Roast for 25 minutes, flipping halfway through, until veggies are golden and tender.
  6. Taste and adjust seasoning if needed before serving.

Notes

  • Add beets or turnips for a more earthy flavor profile.
  • A pinch of crushed red pepper flakes adds a spicy kick.
  • Swap rosemary with thyme or sage for a herby twist.
  • Drizzle with balsamic vinegar or lemon juice after roasting for brightness.
  • Toss with cooked quinoa or lentils for a complete meal.

Nutrition

Find it online: https://recipesbyliza.com/rosemary-roasted-root-vegetables/