Best Roasted Root Vegetables With Rosemary Recipes

ROSEMARY ROASTED ROOT VEGETABLES

Steps:

• Prepare veggies - Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
• Roast - roast for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
• Spray 2 heavy large baking sheets with nonstick spray.
• Combine all remaining ingredients except garlic in very large bowl; toss to coat.
• Season generously with salt and pepper.
• Divide vegetable mixture between prepared sheets.
• Place 1 sheet on each oven rack.
• Roast 30 minutes, stirring occasionally.
• Reverse positions of baking sheets.
• Add 5 garlic cloves to each baking sheet.
• Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
• (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
• Makes 8 servings.

BALSAMIC ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
• Oil 9x13 roasting pan with 1 tbsp olive oil.
• Combine all vegetables and rosemary in a large mixing bowl.
• Add olive oil and balsamic vinegar and toss to coat.
• Season with salt and pepper.
• Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
• Roast for 30 minutes stiffing occasionally.
• Remove the foil and move the pan to the middle rack.
• Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
• Let stand on baking sheets at room temperature.
• Transfer roasted vegetables to large bowl and then serve.
• Cook's note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.

ROSEMARY ROOT VEGETABLES

Steps:

• Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.