Roasted Spring Root Vegetables
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Roasted Spring Root Vegetables

Submitted by: Christine

Prep Time: 7 Minutes

Cook Time: 0 Seconds

Servings: 8

herb roasted root veggies


    1/4 c. extra virgin olive oil

    1 1/2 tbsp. fresh rosemary

    1 tsp. sea salt

    1 tsp. black pepper

    2 spg. fresh rosemary

    7 sml. red potatoes

    7 med. carrot

    1 white onion

    1 red onion

    2 garlic

    2 sml. beets


Preheat oven to 450*F. On a 17x11 in rimmed baking sheet, combine olive oil, chopped rosemary, salt and pepper. Use rosemary sprigs 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 through cook time, or until tender and golden.

From Hyvee's spring recipe catalog