Rosemary and Garlic Roasted Root Vegetables

Prep Time: 10 minutes Cooking Time: 25-35 minutes Yields: 4-6 servings

Ingredients: Rosemary and Garlic Roasted Root Vegetables

  • 1 sweet potato
  • 2 parsnips
  • 2 carrots
  • 2 turnips or 1 large rutabaga
  • 1 daikon radish (or substitute/add in your favorites, like winter squash)
  • 2 tablespoons of olive oil
1 head garlic, broken up into cloves without the skin
  • salt and pepper
  • 2 tablespoons fresh rosemary needles-chopped


  1. Pre-heat oven to 375 degrees.
  2. Wash and chop all vegetables into large bite-sized pieces.
  3. Place in a large baking dish with sides.
  4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
  5. Sprinkle with salt, pepper and herbs.
  6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

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