Recipe courtesy of Bobby Deen
Rosemary Roasted Root Vegetables
Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Cooking spray, for greasing
  • 4 large carrots, cut lengthwise in half
  • 4 cloves garlic
  • 4 shallots, cut lengthwise in half 
  • 3 parsnips, cut lengthwise in half
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary   
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Preheat the oven to 425 degrees F. Spray a large shallow roasting pan with cooking spray. 

Toss the carrots, garlic, shallots, parsnips, oil, rosemary, salt and pepper in a large shallow roasting pan until well mixed. Spread the vegetables out in one even layer and roast, stirring occasionally, until the vegetables are browned and tender, about 40 minutes.

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