Rosemary Garlic Roasted Root Vegetables
Nutritional Information
55 mins
6 servings
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26g Carbs
9g Sugar
A rustic medley of carrots, parsnips, and beets roasted to perfection with fragrant rosemary. A clean, earthy side dish.
This recipe is originally for 6 servings. How many are you cooking for today?
Ingredients
- 1 lb carrots
- 1 lb parsnips
- 2 tablespoons fresh rosemary
- 3 tablespoons olive oil
Instructions
1
Chop all vegetables into uniform chunks.
2
Toss with oil and rosemary.
3
Roast at 425F for 40 minutes.
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