Rosemary Roasted Root Vegetables
Rosemary roasted root vegetables is a beautiful, hands-off side dish that is perfect for a weeknight dinner, or for your Christmas, Easter or Thanksgiving table. Vegan, gluten-free and paleo!
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 236kcal
- 2 carrots peeled and chopped into 1 inch pieces
- 4 parsnips peeled & chopped into 1 inch pieces
- 12 baby potatoes halved
- 1 large sweet potato cut into 2 inch pieces
- 2 beets peeled & chopped into 1 inch pieces
- ¼ cup olive oil
- 1 ½ teaspoons flaky sea salt like Maldon
- ¼ cup fresh rosemary chopped
- 4 cloves garlic sliced
Prepare veggies - Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
Roast - roast for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
Storage
Fridge - Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat - reheat in the microwave until steaming hot, or place on a sheet pan and reheat in the oven for 10 minutes at 350ºF.
Serving: 1/8 of batch | Calories: 236kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 486mg | Potassium: 946mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4885IU | Vitamin C: 38.3mg | Calcium: 60mg | Iron: 1.8mg