ROASTED ROOT VEGETABLES WITH ROSEMARY
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Categories Onion Potato Vegetable Side Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Leek Root Vegetable Carrot Parsnip Fall Winter Rutabaga Christmas Eve Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
- Transfer roasted vegetables to large bowl and then serve.
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Khankhan EL011
e.k@hotmail.comI've made this recipe several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
Elmer Hannette
hannette.e@hotmail.frI wasn't sure how I would like this recipe, but I was pleasantly surprised. The vegetables were so flavorful and tender.
Luis Esquivel
l41@yahoo.comThis recipe is a keeper! I will definitely be making it again and again.
Junior Kartel
kartel-junior@hotmail.comI highly recommend this recipe. It's a delicious and healthy way to enjoy roasted vegetables.
Husel Od
o-husel@gmail.comThis is a great recipe for beginners. It's easy to follow and the results are always impressive.
Isabella Vergara
vergara48@gmail.comI love that this recipe is so versatile. I can use whatever root vegetables I have on hand and it always turns out delicious.
Anyango Shile
shile.a68@gmail.comI've made this recipe several times and it's always a hit with my family and friends. It's a great side dish for any meal.
Ambreen Baloch
b@hotmail.co.ukI'm not a big fan of rosemary, but I still really enjoyed this recipe. The vegetables were roasted to perfection and the flavor was amazing.
Ismail Aliyu
aliyu35@hotmail.comThis recipe is a great way to use up leftover vegetables. I often roast a bunch of vegetables on the weekend and then use them in salads and stir-fries throughout the week.
millicent kargbo
k.m@gmail.comThis is one of my favorite recipes for roasted vegetables. The rosemary adds a really nice flavor and the vegetables are always so tender.
Dipendra Rauniyar
rdipendra41@aol.comI've tried this recipe with different types of root vegetables and they all turn out great. I especially love roasting beets and turnips.
Mrenal Roy Pronoyjit
mrenal_r@yahoo.comThis recipe is perfect for a weeknight meal. It's quick and easy to make, and the vegetables are always delicious.
David Stephens
s.d@gmail.comI'm a vegetarian and I'm always looking for new and interesting vegetable dishes. This recipe is definitely a keeper!
MD Akash Islam
islam.m@gmail.comI made this recipe for a potluck and it was a hit! Everyone loved the roasted vegetables and asked for the recipe.
Gubal Various
gubal-various52@yahoo.comI'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender.
Adeel Khan
a.k27@hotmail.comThis recipe is a great way to get your daily dose of vegetables. I especially love the roasted carrots and parsnips.
Shadetreemech66 Jcoop
j_s78@yahoo.comI've made this recipe several times and it always turns out great. My favorite part is the crispy edges on the roasted vegetables.
Amjad ali Junejo
aj93@hotmail.comLoved the recipe! The root vegetables were roasted to perfection and the rosemary added a delicious flavor.