Roasted Root Vegetables with Rosemary Recipe

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Roasted Root Vegetables with Rosemary
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  1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
  2. Spray 2 heavy large baking sheets with nonstick spray.
  3. Combine all remaining ingredients except garlic in very large bowl; toss to coat.
  4. Season generously with salt and pepper.
  5. Divide vegetable mixture between prepared sheets.
  6. Place 1 sheet on each oven rack.
  7. Roast 30 minutes, stirring occasionally.
  8. Reverse positions of baking sheets.
  9. Add 5 garlic cloves to each baking sheet.
  10. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
  11. (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.
  12. Makes 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 310.78 Kcal (1301 kJ)
Calories from fat 126.46 Kcal
% Daily Value*
Total Fat 14.05g 22%
Sodium 276.04mg 12%
Potassium 922.88mg 20%
Total Carbs 41.56g 14%
Sugars 13.53g 54%
Dietary Fiber 9.13g 37%
Protein 4.59g 9%
Vitamin C 38.2mg 64%
Vitamin A 0.6mg 19%
Iron 1.7mg 9%
Calcium 96.7mg 10%
Amount Per 100 g
Calories 88.45 Kcal (370 kJ)
Calories from fat 35.99 Kcal
% Daily Value*
Total Fat 4g 22%
Sodium 78.57mg 12%
Potassium 262.67mg 20%
Total Carbs 11.83g 14%
Sugars 3.85g 54%
Dietary Fiber 2.6g 37%
Protein 1.31g 9%
Vitamin C 10.9mg 64%
Vitamin A 0.2mg 19%
Iron 0.5mg 9%
Calcium 27.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
  • 8

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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