Best 4 Rosemary Root Vegetables Recipes

**Rosemary Roasted Root Vegetables: A Flavorful and Nutritious Side Dish**

Rosemary roasted root vegetables are a hearty and flavorful side dish that is perfect for any occasion. This classic dish features a medley of root vegetables, such as carrots, parsnips, turnips, and potatoes, tossed in a mixture of olive oil, rosemary, salt, and pepper, then roasted until tender and caramelized. The combination of sweet and savory flavors, along with the earthy aroma of rosemary and the crispy texture of the roasted vegetables, creates a truly unforgettable dish. Whether you're serving it as a side dish for a holiday dinner, a weeknight meal, or a potluck party, rosemary roasted root vegetables are sure to be a hit. This article provides three variations of this classic recipe, each with its own unique twist:

1. **Classic Rosemary Roasted Root Vegetables:** This recipe features a simple combination of olive oil, rosemary, salt, and pepper, allowing the natural flavors of the vegetables to shine through.

2. **Honey-Glazed Rosemary Roasted Root Vegetables:** This variation adds a touch of sweetness to the dish with a honey glaze, creating a delicious and sticky coating on the roasted vegetables.

3. **Spiced Rosemary Roasted Root Vegetables:** This recipe incorporates a blend of spices, including cumin, paprika, and chili powder, giving the dish a warm and flavorful kick.

With these three recipes, you'll have a variety of options to choose from, depending on your taste preferences and the occasion. So gather your root vegetables, preheat your oven, and get ready to experience the deliciousness of rosemary roasted root vegetables!

Let's cook with our recipes!

ROASTED ROOT VEGETABLES WITH ROSEMARY

Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

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.
Makes 8 servings.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Roasted Root Vegetables with Rosemary image

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

Ingredients

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

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.

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce image

Categories Chicken Mustard Onion Roast Graduation Rosemary Carrot Turnip Fall Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

Steps:

Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

ROSEMARY ROOT VEGETABLES

Rosemary Root Vegetables image

This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 small rutabaga, peeled and chopped
1 medium sweet potato, peeled and chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1/4 pound fresh Brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.

Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges

Tips:

For best results, choose root vegetables that are firm and smooth, without any blemishes or bruises.
Scrub the root vegetables thoroughly before cooking to remove any dirt or debris.
To make the rosemary-infused oil, heat the olive oil in a small saucepan over medium heat. Add the rosemary sprigs and cook for 2-3 minutes, or until the oil is fragrant.
When roasting the root vegetables, toss them with the rosemary-infused oil, salt, and pepper. This will help them to brown and caramelize.
Roast the root vegetables in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and browned.
Serve the roasted root vegetables immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This recipe for rosemary root vegetables is a simple and delicious way to enjoy these healthy and flavorful vegetables. The rosemary-infused oil adds a wonderful flavor to the vegetables, and the roasting process caramelizes them, making them even more delicious. This dish is perfect for a weeknight dinner or a special occasion meal.