Rosemary Root Veggies

  • Starla Robinson
  • September 15, 2018
  • No Comments

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. 
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.

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

Rosemary Root Veggies:

seasoned veggiesWash 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.

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


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Rosemary Root Veggies
rosemary root veggies
rosemary root veggies
  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
    peeled rutabaga
  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
    seasoned veggies
  7. Place vegetables onto a baking sheet in a single layer and place into 425F oven for 25 minutes
    roasting veggies
  8. Turn the veggies with a spatula and bake for an additional 15-20 minutes until tender and browned

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