Rosemary Roasted Root Vegetables

Name: Rosemary Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 garlic cloves, minced; 2 Tbsps olive oil; 2 mediums parsnips, peeled; 1 teaspoons freshly ground pepper; 4 smalls red potatoes; 1 Tbsp chopped fresh or 1 teaspoon dried rosemary; 1 small rutabaga, peeled; 1 teaspoon salt; 8 shallots, peeled and halved; 2 mediums turnips, peeled

Rosemary Roasted Root Vegetables requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, whole 30, and vegan recipe has 694 calories, 16g of protein, and 12g of fat per serving. This recipe serves 2. Head to the store and pick up garlic cloves, olive oil, potatoes, and a few other things to make it today.

Instructions

Cut first 4 ingredients into 1/2-inch cubes.

Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.

Ingredients you will need

Vegetable

Shallot

Equipment you will use

Bowl

Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray.

Ingredients you will need

Vegetable Oil Cooking Spray

Vegetable

Equipment you will use

Aluminum Foil

Frying Pan

Bake at 425 for 1 hour or until browned, stirring every 20 minutes.

Equipment you will use

Oven

Note: To roast vegetables with the Citrus-and-Herb Turkey, place vegetables around turkey, and bake at 325 for 1 hour and 45 minutes or until browned, stirring very 20 minutes.

Ingredients you will need

Vegetable

Whole Turkey