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Clean Eating Roasted Rosemary Root Vegetables

  • difficulty

    easy

  • serves

    2

  • cooks in

    60 to 90 mins

  • calories

    107 per serving

Ingredients

  • 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.