Dinner

Root Vegetables with Rosemary is for Dinner.

Root Vegetables with Rosemary takes 20 minutes to prepare.

Root Vegetables with Rosemary takes 25 minutes to cook.

Root Vegetables with Rosemary makes 10 servings.

The ingredients for Root Vegetables with Rosemary are:

1 small rutabaga,peeled and chopped
1 medium sweet potato,peeled and chopped
2 medium parsnips peeled and chopped
1 turnip, peeled and chopped
1/4 lb. brussels sprouts, halved
2 tablespoon olive oil
2 tablespoons minced or 2 tablespoonsdried rosemary, crushed
OPTIONAL
1 teaspoonminced garlic
1/2 teaspoon salt
1/2 teaspoon peper

Here is how you make Root Vegetables with Rosemary:

Place the vegetables in a large resealable plastic bag. Add oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.Arrange vegetables in single layer in 2 15in x 10in. baking pan coated with nonstick cooking spray. Bake uncovered at 425 degrees for 20-25 minutes or until tender,stirring once. yield 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user PEBBLESGMC.

The nutritional information for Root Vegetables with Rosemary is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 79.3

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 137.8 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.0 g
• Protein: 1.6 g