5.0 from 3 votes
Roasted Root Vegetables Recipe with Rosemary
This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 Servings
Calories: 2049 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 ¼ pound red-skinned potatoes cut into 1-inch pieces
- 1 ¾ pound rutabaga, peeled & cut into 1-inch pieces
- 1 ¾ pound sweet potato, peeled & cut into 1-inch pieces
- 3 carrots peeled & cut into 1-inch pieces
- 2 beets 1 pound total, peeled & cut into 1-inch pieces
- 4 tablespoons olive oil divided
- ¾ teaspoon salt divided
- ¾ teaspoon ground pepper divided
- 2 tablespoons chopped fresh rosemary divided
Instructions
- Please head to The Pioneer Woman for the recipe instructions.
Cup of Yum
Notes
Nutrition Information
Serving
0.125of Vegetables
Calories
204.9kcal
(10%)
Carbohydrates
32.7g
(11%)
Protein
3.7g
(7%)
Fat
6.9g
(11%)
Saturated Fat
0.9g
(5%)
Sodium
96.9mg
(4%)
Fiber
5.3g
(21%)
Sugar
8.5g
(17%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2049
% Daily Value*
| Serving | 0.125of Vegetables | |
| Calories | 204.9kcal | 10% |
| Carbohydrates | 32.7g | 11% |
| Protein | 3.7g | 7% |
| Fat | 6.9g | 11% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 96.9mg | 4% |
| Fiber | 5.3g | 21% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.