Roasted Spring Root Vegetables
Fresh rosemary can be stored at room temperature if the stems are woody; if they are green it should be refrigerated.
Servings and Ingredients
|¼ c.||Hy-Vee Select olive oil|
|1 ½ tbsp.||chopped fresh rosemary leaves|
|1 tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|2||sprigs fresh rosemary|
|7||small golden potatoes, quartered|
|7||medium carrots, peeled and cut into 4-inch lengths|
|1||medium white onion, peeled and cut into 8 wedges|
|1||medium red onion, peeled and cut into 8 wedges|
|2||heads garlic, halved horizontally|
|2||small red beets, trimmed, quartered|
- Preheat oven to 450 degrees. On a 17-by-11-inch rimmed baking sheet, combine olive oil, chopped rosemary, salt and black pepper.
- Use rosemary springs to stir seasonings into the oil; leave sprigs in the oil.
- Add potatoes, carrots, onions, garlic and beets. Stir vegetables to thoroughly coat with oil mixture.
- Roast for 65 minutes, turning halfway thorough cook time, or until tender and golden.
210 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 35g
- Protein: 4g
Vitamin A 180%
Vitamin C 30%
Hy-Vee Seasons Spring 2012.