Roasted Root Vegetables with Rosemary - Chelsea L Allard
Roasted root vegetables featuring radishes, turnips, and rutabaga with rosemary and garlic create a simple, healthy, gluten-free side dish.
Ingredients
- 1 bunch radishes, trimmed, and quartered
- 1 pound small turnips, chopped to ½-inch cubes
- 1 pound rutabaga, chopped to ½-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh rosemary, finely chopped (about 3 sprigs)
- 1/2 teaspoon granulated garlic
- ½ teaspoon salt
- Fresh cracked black pepper to taste
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