Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: Serves 4 (serving size: about 3/4 cup)
Ingredients: 4 ounces quartered shallots; 1 1/2 cups diagonally cut carrot; 1 1/2 cups turnip wedges; 1 1/2 cups golden beet wedges; Cooking spray; 2 tablespoons olive oil; 2 tablespoons maple syrup; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper

Photo: Jennifer Causey

Yield

Serves 4 (serving size: about 3/4 cup)

Ingredients

4 ounces quartered shallots
1 1/2 cups diagonally cut carrot
1 1/2 cups turnip wedges
1 1/2 cups golden beet wedges
Cooking spray
2 tablespoons olive oil
2 tablespoons maple syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

How to Make It

Preheat oven to 450°F. Place shallots, carrot, turnip wedges, and golden beet wedges on a foil-lined baking sheet coated with cooking spray. Drizzle with olive oil; toss to coat. Bake at 450°F for 20 minutes. Add maple syrup, rosemary, salt, and pepper; stir well to combine. Bake 10 minutes or until tender.

Roasted Root Vegetables

Ingredients

How to Make It

You May Like

Read More

Roasted Root Vegetables

Ingredients

Nutritional Information

How to Make It

You May Like

Read More

Sign Up for our Newsletter

Subscribe & Save

Sign Up for our Newsletter