Rosemary and Garlic Roasted Vegetable Medley

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  • Total Time: 1 hrs 5 mins
  • Hands-on Time: 15 mins
  • 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.


  • 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 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


    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.


    For easy meal-time prep, peel and cut the vegetables a day ahead and refrigerate.

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