Clean Eating Roasted Rosemary Root Vegetables

  • difficulty


  • serves


  • cooks in

    60 to 90 mins

  • calories

    107 per serving


  • 1 turnip, cut into bite-sized wedges
  • 1 parsnip, cut into bite-sized pieces
  • 1 carrot, cut into bite-sized pieces
  • Or any other root vegetables you would like to use
  • 2 tbsp virgin olive oil
  • 1tbsp fresh rosemary
  • 1tsp garlic powder
  • Dash fresh ground black pepper

Cooking Directions

  1. Preheat oven to 190C.
  2. Place all ingredients in a large plastic sandwich bag and shake well to coat the vegetables.

  3. Pour out onto a baking pan and bake for 50-60 minutes, or until the vegetables are tender.