Roasted Rosemary Root Vegetables
Roasting root vegetables brings out their natural sweetness and enhances their flavors. The combination of rosemary adds an aromatic and earthy touch to this dish.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Ingredients
- 300 gram Carrots
- 300 gram Potatoes
- 300 gram Beets
- 300 gram Sweet potatoes
- 200 gram Onion
- 4 teaspoon Olive oil
- 2 teaspoon Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and chop the carrots, potatoes, beets, sweet potatoes, and onion into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, fresh rosemary, salt, and black pepper.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 30 minutes or until the vegetables are tender and golden brown.
- Remove from the oven and let rest for 5 minutes.
- Serve hot as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 22g8%
- Sugars 6g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.