Rosemary Garlic Root Veggies Print

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Rosemary Garlic Root Veggies

Ring in the Fall season with this colorful, delicious, hearty dish alongside a nice steak, lamb chops or chicken. You could also serve this as a vegetarian meal.

Serves: 4


3 Tblsp extra-virgin olive oil (EVOO)
1/8 cup chopped fresh rosemary
3 garlic cloves, minced (ok to use store bought minced garlic in a jar)
1 large carrot, peeled & sliced into 1″ pieces (thinner bottom pieces 1 1/2′” to 2″)
2 med-small parsnips, peeled & sliced into 1″ pieces (thinner bottom pieces 1 1/2′” to 2″)
1/2 small jicama, halved, peeled & sliced 1/4″ thick
1 med-small turnip, peeled, halved & sliced 1/4″ thick
1 small sweet potato, peeled, cut into 4th’s lengthwise, then sliced into 1/2″ pieces
3 small red potatoes, each cubed into 8 pieces
1 1/2 tsp sea salt


1. Preheat oven to 400°.

2. In a small bowl; mix EVOO, rosemary & garlic.

3. Place all the prepped veggies, carrots thru red potatoes, in a 3 quart glass baking dish.

4. Pour EVOO mixture over veggies & toss to coat. Spread veggies out in a single layer in baking dish. Sprinkle evenly with salt.

5. Bake uncovered, on middle oven rack, 35 to 45 minutes or till veggies are tender to your liking. Give veggies a good stir halfway through cooking time.

6. Leave on middle oven rack & give them a quick broil, 3 to 4 minutes.

7. Remove from oven & serve right away.