Roasted Root Vegetables with Onion and Rosemary
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 7
Ingredients
5 parsnips3 carrots2 sweet potatoes1 yellow onion1 small head of garlic2 T olive oilpepper1 lg. sprig of rosemary, fresh or 2 T driedcayennepaprikacoarse sea salt, kosher salt, whatever kind of salt you've got!
Directions
Clean and peel 5 parsnips, 3 carrots, and 2 sweet potatoes. Cut the vegetables and peeled onions into large chunks. Peel a whole head of garlic. (If you only have jar garlic, wait to use it. It will burn before the other veggies cook.). Throw the whole garlic cloves and other veggies into a large bowl. Crush the rosemary or chop it, and add it into the bowl. Add in the black and cayenne (just a dash, unless you want to taste it, then add more!) peppers, paprika and salt (if using). Toss all the ingredients with the olive oil, carefully, so not to break up the chunks of onion. Move veggies to 2 large cookie sheets, draining oil in the transfer. Roast in the oven, single layer, uncovered for 1/2 an hour until vegetables are cooked and have a good color. They should sweeten as they roast.
If you don't have rosemary or the other seasonings, try a dash of sage, some thyme, marjoram or tarragon, or balsamic vinegar (which will make a mess of your pan). You can cut and marinate the veggies earlier in the day and cook before dinner.

Serving Size: Makes 7 servings for adults and kids.

Number of Servings: 7

Recipe submitted by SparkPeople user RACHELLELP.
Servings Per Recipe: 7
Nutritional Info Amount Per Serving
  • Calories: 178.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 67.8 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 6.5 g
  • Protein: 2.8 g

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