Root Vegetables with Rosemary

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 79.3
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 137.8 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Root Vegetables with Rosemary calories by ingredient
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From Simple& Delicious Sept 07 From Simple& Delicious Sept 07
Number of Servings: 10


    1 small rutabaga,peeled and chopped
    1 medium sweet potato,peeled and chopped
    2 medium parsnips peeled and chopped
    1 turnip, peeled and chopped
    1/4 lb. brussels sprouts, halved
    2 tablespoon olive oil
    2 tablespoons minced or 2 tablespoonsdried rosemary, crushed
    1 teaspoonminced garlic
    1/2 teaspoon salt
    1/2 teaspoon peper


Place the vegetables in a large resealable plastic bag. Add oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
Arrange vegetables in single layer in 2 15in x 10in. baking pan coated with nonstick cooking spray. Bake uncovered at 425 degrees for 20-25 minutes or until tender,stirring once. yield 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user PEBBLESGMC.

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Member Ratings For This Recipe

  • Sounds great, especially if I can OMIT the turnips! LOL
    I'll have to pick up these ingredients the next time I go the the supermarket. Sounds like a good change of pace for the veggie soup that I make for lunch most days. Thanks for sharing. Keep up the good work.
    - 5/1/09

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