Roasted Root Vegetables with Rosemary

  • Prep/Cook: 15 mins / 30 mins
  • Gluten Free
  • Vegetarian

Ingredients:

  • 4 carrots, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 golden beet, peeled and chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1 cup water or vegetable stock

Directions:

  1. Preheat oven to 400 degree F.
  2. Line a baking sheet with tin foil or spray with cooking spray.
  3. Place carrots, sweet potato, parsnips and golden beet on a baking sheet, drizzle them with the olive oil and sprinkle with rosemary.
  4. Bake in a preheated oven 400 degree F for 30 minutes or until tender.
  5. Puree all vegetables with liquid until smooth, add additional liquid if needed.
roasted root vegetables and rosemary