Rosemary Roasted Veggies

Rosemary Roasted Veggies
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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
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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.

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