Roasted Root Vegetables With Rosemary And Garlic 1759045870.3449817
Dinner

Roasted Root Vegetables With Rosemary And Garlic

Roasted Root Vegetables With Rosemary And Garlic 1759045870.3449817

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Root Vegetables With Rosemary And Garlic 1759045870.3449817

Roasted Root Vegetables with Rosemary and Garlic

  • Author: Jusmira Rayne
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This incredibly easy recipe for Roasted Root Vegetables with Rosemary and Garlic is a vibrant and healthy side dish, transforming humble veggies into a flavor-packed experience with sweet caramelized edges and savory herb aroma. Perfect for busy weeknights or feeding a crowd, it’s a trusted family favorite.

Ingredients

Scale
  • 4.5 cups mixed root vegetables (carrots, Yukon Gold potatoes, sweet potatoes, parsnips, or beets)
  • 3.5 tablespoons olive oil
  • 2 sprigs fresh rosemary (or 1 tbsp chopped)
  • 4.5 cloves garlic, minced (or 1 tbsp pre-minced)
  • 1 teaspoon salt, to taste
  • 0.5 teaspoon black pepper, to taste

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to achieve delicious caramelized edges.
  2. Prepare Vegetables: Wash, scrub, and chop root vegetables into uniform 1-inch (2.5 cm) pieces for even cooking. (You can prep ahead by storing in cold water for up to a day.)
  3. Season And Toss: On a large baking sheet, toss the prepared root vegetables with olive oil, rosemary, garlic, salt, and pepper. Spread evenly, ensuring not to overcrowd the pan; use two pans if necessary for crispier edges.
  4. Roast Until Done: Roast for 30-40 minutes, flipping halfway through. The vegetables are done when tender, golden-brown, and show caramelized spots.

Notes

For best results, use organic produce. Root vegetables can be prepped ahead and stored in cold water for up to a day. Avoid overcrowding the baking sheet to ensure crispy edges; use two pans if needed. For family-friendly serving, ensure all vegetable pieces are bite-sized.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: General

Nutrition

  • Serving Size: 0.75 cup (110 g)
  • Calories: 180 calories
  • Sugar: 9 g
  • Sodium: 380 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: easy side dish, healthy, roasted vegetables, rosemary garlic, sheet pan, family friendly, meal prep, fall winter

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!