Rosemary Roasted Root Vegetables

rosemary-roasted-root-vegetables
Photo by Danny Kim
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 136 calories
    • Fat 7 g (sat 1g)
    • Cholesterol 0 mg
    • Sodium 472 mg
    • Protein 2 g
    • Carbohydrate 18 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 52 mg

Heat oven to 425° F. Toss the carrots, beets, onions, oil, rosemary, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, tossing once, until browned and tender, 30 to 35 min. 

Ingredients

  1. Check 2 pounds carrots, halved if large
  2. Check 4 beets, cut into 1-inch wedges
  3. Check 2 red onions, cut into 1-inch wedges (keeping the roots intact)
  4. Check 1/4 cup olive oil
  5. Check 1 tablespoon chopped fresh rosemary
  6. Check Kosher salt and black pepper

Directions

  1. Heat oven to 425° F. Toss the carrots, beets, onions, oil, rosemary, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, tossing once, until browned and tender, 30 to 35 min. 

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