Roasted Root Vegetables Recipe with Rosemary

This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!

Rutabaga, beets…these are words that used to intimidate me because I had no idea what to do with those vegetables. Do I peel, not peel? Do I chop first, then roast, or the other way around? It was an existential vegetable crisis. But once I started roasting sweet potatoes and regular potatoes, I realized that it wasn’t that big of a leap to add in other, less common root vegetables.

And so I peeled. And roasted. In that order.

Once these came out of the oven, my husband and I gathered around the pan like two pigs at a trough. We ate with abandon, not able to resist the vegetables that are nature’s version of candy, making happy noises, unable to stop. It paints a pretty picture, I know. But let me warn you, you are likely to have the same reaction. It’s a good thing.

If you’re not a fan of one of the vegetables in this recipe, just leave it out or substitute with more of one of the other vegetables, or another root vegetable entirely (parsnips, turnips, celeriac…the list goes on). In other words, this side dish is customizable to the nth degree.

Other healthy side dish recipes:

Sauteed Cauliflower Rice with Caramelized Onions & Spinach
Creamer Potatoes with Red Pepper Cashew Pesto
Easy Roasted Mushrooms with Rosemary & Garlic

Roasted Root Vegetables Recipe with Rosemary

This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Clean Eating

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8 Servings

Calories: 204.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 1/4 pound red-skinned potatoes cut into 1-inch pieces
• 1 3/4 pound rutabaga, peeled & cut into 1-inch pieces
• 1 3/4 pound sweet potato, peeled & cut into 1-inch pieces
• 3 carrots peeled & cut into 1-inch pieces
• 2 beets 1 pound total, peeled & cut into 1-inch pieces
• 4 tablespoons olive oil divided
• 3/4 teaspoon salt divided
• 3/4 teaspoon ground pepper divided
• 2 tablespoons chopped fresh rosemary divided

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Instructions

• Please head to The Pioneer Woman for the recipe instructions.

Notes

Weight Watchers Points: 4 (Freestyle SmartPoints)

Nutrition

Serving: 0.125of Vegetables | Calories: 204.9kcal | Carbohydrates: 32.7g | Protein: 3.7g | Fat: 6.9g | Saturated Fat: 0.9g | Sodium: 96.9mg | Fiber: 5.3g | Sugar: 8.5g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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