Rosemary and Garlic Roasted Vegetable Medley

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