Rosemary Root Veggies

So many veggies, so little time. Let’s explore the world of the unsung vegetables- the land of misfit vegetables- the lost vegetables- the “eeewwww I don’t like that, even though I’ve never tried it” vegetables. Root vegetables are usually available year-round, but they are especially abundant in fall and winter. These make great side dishes to holiday meals! Get your peelers ready because today we are cooking Rosemary Root Veggies. 

Root vegetables can be starchy like potatoes, sweet potatoes, and acorn squash. But root veggies can also be non-starchy- these are the ones you want. Non-starchy root vegetables can range from garlic, carrots and onions to turnips, rutabagas, and beets. There are a lot of non-starchy root veggies to choose.

Today our rosemary root veggie recipe includes pearl onions, parsnips, rutabaga, and carrots.

Rosemary Root Veggies:

Wash and peel the carrots. When all the veggies are prepared, add all of them to a large bowl. Drizzle about 1 tbsp olive oil over veggies along with 3 tbsp rosemary (either fresh or dried). Don’t be shy with the seasoning. Add salt and pepper to taste…I used about 2 tsp black pepper and 1/4 tsp salt. Toss with your hands until veggies are coated. Spread rosemary root veggies in a single layer on a baking sheet. Place in hot oven for about 25 minutes. Turn veggies using a spatula and return to oven for another 15-20 minutes or until edges are browned and are fork tender.

These rosemary root veggies are a perfect side to your holiday turkey or ham.

~Lauren

WeightWise Recipe

Print Recipe

Rosemary Root Veggies

Servings

Ingredients

• 2 small rutabaga peeled and cut into chunks
• 4 parsnips peeled and sliced
• 6 carrots peeled
• 12 pearl onions dry peel removed, ends trimmed
• 3 tbsp rosemary fresh or dried
• 1 tbsp olive oil
• salt to taste
• pepper to taste

Servings Ingredients 2 small rutabaga peeled and cut into chunks 4 parsnips peeled and sliced 6 carrots peeled 12 pearl onions dry peel removed, ends trimmed 3 tbsp rosemary fresh or dried 1 tbsp olive oil salt to taste pepper to taste

Instructions

1. Peel the outer layer from the pearl onions and trim off the root end

   
2. Wash and peel the parsnips, then cut into 1/2 inch slices

   
3. Wash and peel the rutabaga, then cut into 1/2 inch chunks

   
4. Wash and peel the carrots (you can leave them whole or slice them)
5. Place the vegetables into a large bowl and drizzle 1 tablespoon of olive oil over them
6. Add the rosemary, salt, and pepper, then toss the vegetables with your hands, coating well

   
7. Place vegetables onto a baking sheet in a single layer and place into 425F oven for 25 minutes

   
8. Turn the veggies with a spatula and bake for an additional 15-20 minutes until tender and browned