Side Dish Garlic Rosemary Roasted Vegetables

Garlic Rosemary Roasted Vegetables

This recipe was featured on
"You're the Chef" episode #609.

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.56 out of 5 (18 ratings)

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


  1. Individually, toss the vegetables with the herb, garlic, spices and oil.
  2. Place the vegetables on a cookie sheet and roast at 375°F for about one hour, or until the vegetables shrivel and turn light brown.

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