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 addictive 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:

Cookin’ Canuck’s Creamer Potatoes with Red Pepper Cashew Pesto
Cookin’ Canuck’s Easy Roasted Mushrooms with Rosemary & Garlic
Aggie’s Kitchen’s 5-Ingredient Vegetable Fried Brown Rice
Nerds with Knives’ Delicata Squash with Miso-Maple Butter
Omnivore’s Cookbook’s Chinese Vinaigrette Cabbage Stir-Fry

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.

Roasted Root Vegetables Recipe with Rosemary

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Nutrition Facts
Serving Size	⅛ of vegetables |
Amount Per Serving	As Served
Calories 186kcal Calories from fat 63
% Daily Value
Total Fat 7g	11%
Saturated Fat 1g	5%
Sodium 283mg	12%
Carbohydrate 29g	10%
Dietary Fiber 5g	20%
Sugars 7g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

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

Serves Serves 8     adjust servings

Ingredients

• 1 1/4 lb. red-skinned potatoes, cut into 1-inch pieces
• 1 (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces
• 1 (3/4 lb.) sweet potato, peeled & cut into 1-inch pieces
• 3 carrots, peeled & cut into 1-inch pieces
• 2 beets (1 lb. total), peeled & cut into 1-inch pieces
• 4 tbsp olive oil, divided
• 3/4 tsp salt, divided
• 3/4 tsp ground pepper, divided
• 2 tbsp chopped fresh rosemary, divided

Instructions

1. Please head to The Pioneer Woman forthe recipe instructions.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 5 (SmartPoints), 5 (Points), 4 (Old Points)

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