Roasted Spring Root Vegetables


Side Dish
Roasted Root Vegetables

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Roasted Root Vegetables

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Few things are more beautiful, simple, and delicious than seasoned roasted veggies. In fact, the only thing we can think of that would make them better is a dollop of Roasted Garlic Yogurt Everything Sauce.

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Servings and Ingredients

Serves 8
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
2sprigs fresh rosemary
7small golden potatoes, quartered
7medium carrots, peeled and cut into 4-inch lengths
1medium white onion, peeled and cut into 8 wedges
1medium red onion, peeled and cut into 8 wedges
2heads garlic, halved horizontally
2small red beets, trimmed, quartered


  1. Preheat oven to 450 degrees. On a 17-by-11-inch rimmed baking sheet, combine olive oil, chopped rosemary, salt and black pepper.
  2. Use rosemary springs to stir seasonings into the oil; leave sprigs in the oil.
  3. Add potatoes, carrots, onions, garlic and beets. Stir vegetables to thoroughly coat with oil mixture.
  4. Roast for 65 minutes, turning halfway thorough cook time, or until tender and golden.

Nutrition facts


210 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 35g
  • Protein: 4g

Daily Values

Vitamin A 180%
Vitamin C 30%
Iron 6%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Spring 2012.