Roasted Root Vegetables with Rosemary recipes

Roasted Root Vegetables with Rosemary recipes

Roasted Root Vegetables with Rosemary recipes


1 hour 25 minutes

Details
  • Servings:   8
  • Calories:   349
  • Protein:   5g
  •  
  • Fiber:   9g
  • Sugar:   12g
  • Carb Total:   35g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   20g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • mediterranean
Ingredients
  • vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
  • 1 pound rutabagas, peeled, cut into 1-inch pieces
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 1 pound parsnips, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup olive oil
  • 10 garlic cloves, peeled
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