Roasted Spring Root Vegetables
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.
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.