Roasted Root Vegetables
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. —Kerry Sullivan, Maitland, Florida
Ingredients
- 5 medium red potatoes, cubed
- 4 medium carrots, cut into 1/2-inch slices
- 2 small turnips, peeled and cubed
- 1 garlic clove, minced
- 2 to 4 tablespoons olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
I doubled the amounts of garlic, olive oil, salt, rosemary leaves, crushed, and pepper. I'd had 5 baking potatoes, but used the turnips and carrots as called for in this recipe. I'd baked at the 450o F. oven temperature 20 minutes and used two pans to bake the vegetables.
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Easy to make. Make sure to crush dried rosemary leaves. There isn't a whole lot of flavor, but still very good and healthy.
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