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Rosemary Roasted Root Vegetables – SAVE this Post to make later TAG a friend w…

Rosemary Roasted Root Vegetables๐Ÿ˜๐Ÿฅ•๐Ÿฅ”

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Post and below recipe by cleanfoodcrush

This is such a SIMPLE recipe that we use so often at our house, for dinner and/or meal prep, I almost forget that it’s an actual recipe!

While this combination of root veggies and rosemary is complementary and FABULOUS together, feel free to use up whatever you have in your kitchen, as I often do.

Any combination of potatoes and/or yams works really well here!

If you haven’t tried roasting parsnips, or fennel, then you are going to be completely hooked after making this recipe!

These veggies stay great in the fridge for up to 5 days in an airtight container.

makes 6 servings

1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
4 medium carrots, peeled and chopped into 1 inch pieces
2 medium-large parsnips, peeled & chopped into 1 inch pieces
3 small red onions, peeled and quartered
1 large fennel bulb, sliced
2 Tbsps olive oil, or avocado oil
5 sprigs fresh rosemary, chopped
6 cloves fresh garlic, minced
1 tsp sea salt, or to taste
freshly ground black pepper, to taste


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.

Drizzle in the oil and toss everything until evenly, and well coated.

Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.

Taste test and adjust salt and pepper according to your personal taste.


Recipe link๐Ÿ‘‡

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