Roasted Roots


  • 2 teaspoon(s) dried rosemary (substitute other herbs as desired)
  • 4 tablespoon(s) olive oil
  • 1 pound(s) sweet potatoes
  • 1 pound(s) potatoes
  • 1 pound(s) rutabagas or parsnips
  • salt
  • 2 clove(s) garlic

Preheat the oven to 425F°. Peel and cut vegetables into approximately 3/4 inch cubes. Use some of the olive oil to oil the pans. Mix the rest with the garlic, finely minced or pressed, and the rosemary. Using your hands, rub oil mixture all over the vegetable pieces. Arrange in a single layer on...

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Variations on Roasted Roots

  • Roasted Roots
    • 1 1/2 pounds parsnips, peeled and cut into 1 1/2" chunks
    • 1/2 teaspoon freshly ground pepper
    • 1 1/2 teaspoons kosher salt
    • +2 other ingredients

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