Recipe information
Ingredients for - Rosemary Root Vegetables
1. 1 small rutabaga, peeled and chopped -
2. 1 medium sweet potato, peeled and chopped -
3. 2 medium parsnips, peeled and chopped -
4. 1 medium turnip, peeled and chopped -
5. 1/4 pound fresh Brussels sprouts, halved -
7. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed -
How to cook deliciously - Rosemary Root Vegetables
1. Stage
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.
