You can change up the mix of vegetables in this dish. Just keep the total weight about the same.

Robin Bashinsky

Gallery

Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Combine potatoes, parsnips, carrots, turnips, beets, garlic and rosemary in a large bowl. Drizzle with oil; toss to coat. Sprinkle with salt and pepper; toss to coat. Arrange vegetables in a single layer on baking sheet. Roast, stirring halfway through, until vegetables are caramelized and tender, 25 to 30 minutes. Squeeze garlic pulp from cloves. Discard rosemary sprigs.

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Nutrition Facts

219 calories; fat 14g; saturated fat 2g; cholesterolmg; fiber 5g; protein 3g; carbohydrates 23g; sodium 567mg; iron 1mg; calcium 54mg.