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
Roasted Root Vegetables Recipe photo by Taste of Home
Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.
Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.
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Dawn
Dec 2, 2019
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.
Chrisjc09
Dec 11, 2012
No comment left
Nicki5
Oct 19, 2011
Easy to make. Make sure to crush dried rosemary leaves. There isn't a whole lot of flavor, but still very good and healthy.
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.
No comment left
Easy to make. Make sure to crush dried rosemary leaves. There isn't a whole lot of flavor, but still very good and healthy.
No comment left