Classic Rosemary Roasted Roots Recipe

Golden roasted carrots parsnips potatoes beets turnips rutabagas perfumed rosemary fill kitchen with Sunday roast aroma. Nordic Ware sheet pan 425°F transforms British roots into crispy caramelized side dish perfection. Hearty rainbow ready 45 minutes, pairs beef lamb gravy ideal.

Classic Rosemary Roasted Roots Recipe

Carrots parsnips potatoes beets turnips rutabagas rosemary roasted crisp.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: British

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• ¾ lb carrots 1-inch chunks
• ¾ lb parsnips 1-inch chunks
• ¾ lb potatoes 1-inch chunks
• ½ lb beets 1-inch chunks
• ½ lb turnips 1-inch chunks
• ½ lb rutabaga 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp fresh rosemary chopped
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Nordic Ware half-sheet (Oven)
• Tongs
• Measuring spoons

Method

 

1. Peel carrots parsnips potatoes beets turnips rutabaga chef's knife cutting board. 1-inch chunks all even. Mixing bowl dump rainbow mix.
2. Drizzle 3 tbsp olive oil bowl. Sprinkle 2 tbsp rosemary 1 tsp salt ½ tsp pepper spoons. Hands toss coat 30 seconds herbed shine.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs denser rutabaga center. Roast 20 minutes shake mitts. 20 minutes charred edges.
4. Mitts pull sheet. Toss tongs rosemary even. Plate steaming British colors.

Notes

1-inch uniform done together. Single layer crisps. Shake midway even char. Rutabaga thick peel.