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Side Dish
Garlic Rosemary Roasted Vegetables

Garlic Rosemary Roasted Vegetables This recipe was featured on
"You're the Chef" episode #609.
Buy this episode from WVIA.
Yield: Six portions


1 bun. beets, peeled, sliced
1/2 lb. parsnips, peeled, sliced
1/2 lb. purple top turnips, peeled, sliced
1/2 c. garlic, chopped fine
1/2 c. rosemary, stripped, chopped fine
1 Tbsp. salt
2 tsp. black pepper, ground
1/2 c. virgin olive oil

Individually, toss the vegetables with the herb, garlic, spices and oil.

Place the vegetables on a cookie sheet and roast at 375F for about one hour, or until the vegetables shrivel and turn light brown.