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Root vegetables with rosemary

Root vegetables with rosemary

Side dish | Easy | 30 minutes
Side dish
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 215
  • Lipides 0 %
    • Saturated fat  1 g
    • ++ Trans fat 0 g 0 %
  • Cholesterol 5 mg
  • Sodium  0 mg 0 %
  • Carbohydrate 41 g 0 %
    • Fibre  6 g 0 %
    • Sugars  12 g
  • Protein 7 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %
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Recipe details

Ingredients

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Directions

  1. Preheat the oven to 230°C (450°F).
  2. Bring a saucepan of salted water to a boil and cook potatoes for 5 minutes.
  3. Drain, rinse under cold water, and cut in half lengthwise.
  4. Transfer potatoes to a large bowl and add carrots, parsnips, onion, maple syrup, rosemary, butter, olive oil, garlic, salt, and pepper. Mix well.
  5. Transfer vegetable mixture to baking sheet and roast on the lowest oven rack for 20 minutes, stirring halfway through cooking.
  6. Garnish with green onions and serve.

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