Rosemary and Garlic Roasted Vegetable Medley
Total Time: 01h 05m
Hands-on Time: 00h 15m
Makes: 12 servings
Well-seasoned roasted vegetables are the best of fall cooking. Root veggies like carrots, turnips, sweet potatoes, parsnips and onions work wonderfully for this recipe as each brings a unique flavor and texture and holds onto seasonings well. This medley of vegetables features garlic, rosemary and black pepper for a refreshing and herby flavor.
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Ingredients
- 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 Co-op® Sea Salt
- 1/4 cup extra virgin olive oil
- 4 teaspoons Frontier Co-op® Rosemary Leaf
- 2 teaspoons Frontier Co-op® Garlic Powder
- 1 teaspoon Frontier Co-op® Black Pepper
Directions
- Preheat oven to 425 degrees.
- In a 9x13-inch baking dish, toss carrots, sweet potatoes, turnips, parsnips and onions with salt and olive oil.
- Roast vegetables for 30 minutes, stirring occasionally. Add rosemary and garlic, and then toss again to evenly coat vegetables.
- Roast another 15 to 20 minutes, until the root vegetables are tender and slightly browned. Sprinkle with black pepper before serving.
- For easy meal-time prep, peel and cut the vegetables a day ahead and refrigerate.
