ROASTED ROOT VEGETABLES WITH ROSEMARY
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Categories Onion Potato Vegetable Side Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Leek Root Vegetable Carrot Parsnip Fall Winter Rutabaga Christmas Eve Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
- Transfer roasted vegetables to large bowl and then serve.
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Araballa Palmer
[email protected]I made these roasted root vegetables for my family and they were a big hit! Everyone loved the sweet and savory flavors. I will definitely be making this dish again.
ss akash vai
[email protected]These roasted root vegetables were delicious! I especially loved the crispy rosemary. I will definitely be making this dish again.
Jonah Kinak
[email protected]I followed the recipe exactly and my vegetables turned out mushy. I think I will try roasting them at a lower temperature next time.
MD Hassain
[email protected]These roasted root vegetables were a bit too oily for my taste. I think I would reduce the amount of olive oil next time.
Pacurzo Das
[email protected]I made these roasted root vegetables for a weeknight meal and they were so easy and delicious. I used a mix of carrots, parsnips, and sweet potatoes and they all roasted evenly. The rosemary added a nice touch of flavor.
Javed Mastoi
[email protected]These roasted root vegetables were a hit at my dinner party! I followed the recipe exactly and the vegetables turned out perfectly tender and flavorful. The rosemary added a delicious herbacious note. I will definitely be making this dish again.