Recipes

One Pan Rosemary Roasted Vegetables

These roasted vegetables are seasoned with a delicious blend of spices that makes them a perfect side dish for any meal. I make them on meal prep day so that I always have a healthy and tasty option ready to go. My kids love them so much, they’re the first thing to disappear from the fridge when they get home from school!

Ingredients

3 Large Carrots, sliced into fries
1 Large Parsnip, cut into fries
1 bunch Radishes, stems cut and halved
1 Rutabaga, peeled and cut into fries
3 cloves Garlic, smashed
2 sprigs Rosemary
1-2 Tbsp. Avocado Oil
Salt and Pepper

Directions

Step 1
Preheat the oven to 375 degrees Fahrenheit. Take the leaves off of one sprig of rosemary and roughly chop them. Smash or roughly chop the cloves of garlic.

Step 2
Toss the veggie fries and halved radishes in a bowl with the garlic, rosemary leaves, whole sprig of rosemary and the avocado oil. Sprinkle with salt and pepper.

Step 3
Line the vegetables in a single layer on a parchment covered sheet pan. Roast at 375 degrees for 15-20 minutes. Carefully flip the vegetables over and roast for an additional 15-20 minutes or until golden.