Rosemary Root Vegetables

Rosemary Root Vegetables
Rosemary Root Vegetables is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 84 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires rutabaga, rosemary, salt, and sweet potato. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
Place the vegetables in a large resealable plastic bag.
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VegetableVegetable
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Ziploc BagsZiploc Bags
2
Add the oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
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Salt And PepperSalt And Pepper
RosemaryRosemary
GarlicGarlic
ShakeShake
Cooking OilCooking Oil
3
Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
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4
Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring once.
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OvenOven
DifficultyMedium
Ready In40 m.
Servings10
Health Score37
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