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    Home » Side Dishes

    Roasted Root Vegetables Recipe with Rosemary

    Published: Jan 15, 2016 · Modified: Jun 9, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 7 Comments

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    This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!
    This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy! 205 calories and 4 Weight Watchers Freestyle SP

    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.

    This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy! 205 calories and 4 Weight Watchers Freestyle SP

    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

    This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as addictive as candy! 205 calories and 4 Weight Watchers Freestyle SP

    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 ¼ pound red-skinned potatoes cut into 1-inch pieces
    • 1 ¾ pound rutabaga, peeled & cut into 1-inch pieces
    • 1 ¾ 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
    • ¾ teaspoon salt divided
    • ¾ teaspoon ground pepper divided
    • 2 tablespoons chopped fresh rosemary divided
    Prevent your screen from going dark

    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.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. April Townsend

        March 04, 2019 at 9:18 am

        Could I use turnips instead of rutebega?

        Reply
        • Dara

          March 12, 2019 at 11:47 am

          Absolutely! Feel free to substitute any roast-able vegetable that you have on hand.

          Reply
      2. Sheila

        March 01, 2017 at 12:35 pm

        Can I make this with dried rosemary instead of fresh?

        Reply
        • Dara

          March 01, 2017 at 6:01 pm

          Absolutely! Just use 1/3 to 1/2 the amount of dried rosemary. I hope you enjoy the recipe.

          Reply
      3. C. Marie

        January 16, 2016 at 4:34 pm

        Those roasted veggies look so good—I want to gobble up some right now!

        Reply
      4. Jennifer @ Show Me the Yummy

        January 15, 2016 at 2:36 pm

        I LOVE rosemary on my roasted veggies. This looks amazing! 🙂

        Reply
      5. Taylor @ Food Faith Fitness

        January 15, 2016 at 5:04 am

        Oh how I love Rosemary... 🙂 The word alone makes me drool! Love the variety that this dish can have. Everyone can make it to their liking or it's easier to feed to those groups or families that all have different likings! Awesome recipe!

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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