Roasted Spring Root Vegetables

Recipe

Side Dish
Roasted Spring Root Vegetables

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Baking sheet filled with roasted garlic, potatoes, white and red onions, and rosemary sprig

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19 ratings

Recipe Data

8
Servings

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Description

Fresh rosemary can be stored at room temperature if the stems are woody; if they are green it should be refrigerated.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
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

Directions

  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

Servings

210 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 180%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Spring 2012.