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Rosemary and Garlic Roasted Vegetable Medley

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 50 min

Servings: 12

Recipe By: Test Kitchen

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Rosemary and Garlic Roasted Vegetable Medley

1/2 pound carrots, peeled and cut into ½-inch slices
1/2 pound sweet potatoes, peeled and cut into 1-inch wedges
1/2 pound turnips, peeled and cut into ½-inch slices
1/2 pound parsnips, peeled, trimmed, and cut into ½-inch slices
1  yellow onion, cut into 1-inch pieces
2 teaspoons Frontier Sea Salt
1/4 cup extra virgin olive oil
4 teaspoons Frontier Organic Whole Rosemary
2 tablespoons Frontier Organic Garlic Powder
1 teaspoon Frontier Organic Black Pepper
1. Preheat oven to 425 degrees.
2. In a 9x13-inch baking dish, toss carrots, sweet potatoes, turnips, parsnips and onions with salt and olive oil.
3. Roast vegetables for 30 minutes, stirring occasionally. Add rosemary and garlic, and then toss again to evenly coat vegetables.
4. Roast another 15 to 20 minutes, until the root vegetables are tender and slightly browned. Sprinkle with black pepper before serving.
Rosemary Leaf
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Refreshing and pungent, rosemary adds delicious interest to vinegars, salad dressings, and breads. You'll find it in bouquet garni and herbes de Provence blends, as well as many Mediterranean recipes for poultry, meat, and vegetable dishes.

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Nutrition Facts
As prepared, each serving contains 90 calories, 4.5g total fat, 0mg cholesterol, 430mg sodium, 12g total carbohydrate and 1g protein.

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