Rosemary Roasted Veggies

Rosemary Roasted Veggies
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.8 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.9 g

View full nutritional breakdown of Rosemary Roasted Veggies calories by ingredient
Report Inappropriate Recipe

Submitted by:


Makes 24 1/2 cup servings Makes 24 1/2 cup servings
Number of Servings: 24


    4 tbsp Rosemary, minced
    5 beet (2" dia) Beets, fresh, peeled and cubed
    3 tsp Garlic, minced
    2-5" long Sweet potato, cubed
    907 gram(s) PC Organics Baby Carrots
    2 tbsps Knorr low sodium chicken bouillon, dry
    1/2 cup Olive Oil
    1/4 cup Balsamic Vinegar


Most roasted beet recipes call for you to roast the beets with the skin on as the skin is easier to peel when cooked but I personally think it's wasteful to season peels that never get eaten so I peel my beets before seasoning and cooking.


Preheat oven to 400 degrees F.

Mix all ingredients together. Spray roasting pan with cooking spray. Add veggies and the rest of ingredients and mix thoroughly.

Roast for 60 minutes or until cook's desire.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.