Rosemary Garlic Root Veggies
September 11, 2016
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.
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 Root Veggies.
2 Preheat oven to 400°.
3 In a small bowl; mix EVOO, rosemary & garlic.
4 Place all the prepped veggies, carrots thru red potatoes, in a 3 quart glass baking dish.
5 Pour EVOO mixture over veggies & toss to coat. Spread veggies out in a single layer in baking dish. Sprinkle evenly with salt.
6 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.
7 Leave on middle oven rack & give them a quick broil, 3 to 4 minutes. Remove from oven & serve.
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14 thoughts on “Rosemary Garlic Root Veggies”
I love roasting veggies. In fact, I hardly cook them any other way these days! Yours look really good. I’ve never seen jicama here in Italy but I’ll look out for it!
You sound like me… I rarely, if ever, cook veggies any other way!
When its winter in India this is the recipe which I was looking forward to . Love winter vegetables and will love to make this with your recipe
Great! I hope you enjoy it 🙂
I love roasted vegetables, usually when I have a roast beef, but also when I roast chicken. Root vegetables are perfect for this. Thanks for sharing the recipe!
You’re welcome Deborah… I love roasted vegetables too. They’re so easy to make!
Ooh I love roasted veggies. And this seasoning sounds amazing. Thanks for sharing.
Glad you think so Relle. Hope you’ll try it & love it!
This sounds like an easy and delicious recipe to make and luckily I do have rosemary in my backyard and can use that! Nice share .
Oooh I just love fresh rosemary Nisha & I also grow it 🙂
I love making grilled vegetables. And yours look so good. I’ve never heard of Jicama before. I googled what kind of vegetables it is. You should try with tuberous chervil (Chaerophyllum bulbosum) and kohlrabi (Brassica oleracea Gongylodes). Thank you for sharing.
Yeah, you can make this with just about any root veggies you want Jean-Yves. I love roasted vegetable too!
Although I often make roasted vegetables, I enjoy seeing what mix of veg other cooks puts together. I don’t normally buy jicama because I don’t care for it raw. But I’ll rethink that and give it a try as part of the roast. One vegetable we do like is rutabaga, if you haven’t tried that one! Thanks for sharing.
I’ll have to give rutabaga a try next time I make this… thanks for the suggestion Beth!