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–+ servings
winter root vegetables turnips parsnips carrots with rosemary garlic onions

Roasted Harvest Vegetables

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Coogan's Kitchen
Roasted Harvest Vegetables is the perfect way to bring some fall colors to your dinner table! The turnips and parsnips are seasoned perfectly and taste just like roasted potatoes while the softened carrots add a nice hint of sweetness!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Servings 4 servings

Equipment

  • Rimmed baking sheet
  • Aluminum foil

Ingredients
  

  • 3 tbsp olive oil , extra virgin
  • 1 large fresh parsnip , chopped into bite sized pieces
  • 1 large fresh turnip , chopped into bite sized pieces
  • 3 cloves garlic , minced
  • 3 cups carrots , chopped
  • 3 sprigs fresh rosemary , chopped
  • 1-2 tsp kosher salt
  • 1-2 tsp black pepper

Instructions
 

  • Preheat oven to 350 F.
    Prepare a large rimmed baking sheet with aluminum foil.
  • Drizzle olive oil on top of the foil and sprinkle 1 teaspoon of salt and 1 teaspoon of pepper over the top.
  • Add the chopped parsnips, turnips, carrots, and garlic. Using your hands, roll the chopped vegetables around in the oil to coat each piece. Sprinkle with remaining salt, pepper, and chopped rosemary.
  • Bake for 25 to 30 minutes or until the vegetables are fork-tender.

Notes

Nutrition Disclaimer
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Keyword Carrot Recipes, Harvest Vegetables, Parsnip Recipes, Sheet Pan Meals, Turnip Recipes
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