Rosemary Roasted Vegetables Recipe
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Keywords
- rosemary
- root vegetable
- shallot
- garlic
- side
- dinner
- nut free
- gluten free
- dairy free
- vegan
- vegetarian
- easy
- weeknight meals
- roast
- thanksgiving
- fall
- winter
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Oven
Ingredients
- 1/2 pound parsnips
- 1/2 pound carrots
- 1/2 pound turnips
- 1/2 pound sweet potatoes
- 6 medium shallots, peeled
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 2 tablespoons fresh rosemary needles
- 1 head garlic, broken up into cloves (with skin)
- 1/4 teaspoon freshly ground black pepper
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