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. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 1/2 tbs. rosemary, fresh, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1 tsp. black pepper, ground, organic
  • 2 spg. rosemary, fresh, organic
  • 7 sml. potatoes, red, organic
  • 7 med. carrot, fresh, organic
  • 1 onion, white, organic
  • 1 onion, red, organic
  • 2 garlic, fresh, organic
  • 2 sml. beets, fresh, organic


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