Rosemary Roasted Root Vegetables

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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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Cooking spray, for greasing

4 large carrots, cut lengthwise in half

4 cloves garlic

4 shallots, cut lengthwise in half 

3 parsnips, cut lengthwise in half

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary   

1/2 teaspoon salt

1/2 teaspoon pepper


  1. Preheat the oven to 425 degrees F. Spray a large shallow roasting pan with cooking spray. 
  2. Toss the carrots, garlic, shallots, parsnips, oil, rosemary, salt and pepper in a large shallow roasting pan until well mixed. Spread the vegetables out in one even layer and roast, stirring occasionally, until the vegetables are browned and tender, about 40 minutes.