Roasted Vegetables

Roasted Vegetables
Enjoy these appetizing Roasted Vegetables with your next family and friends dinner.

Roasted Vegetables
Makes 8 to 10 servings
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  1. 2 pounds carrots, peeled and sliced
  2. 1/2 inch thick
  3. 2 pounds parsnips, peeled and sliced
  4. 1/2 inch thick
  5. 2 pounds red potatoes, cubed
  6. 4 shallots, sliced
  7. 6 tablespoons olive oil
  8. 2 tablespoons chopped fresh rosemary
  9. 1 tablespoon salt
  10. 1 1/2 teaspoons garlic powder
  11. 1/2 teaspoon ground black pepper
  1. Preheat oven to 450°. Line a large rimmed baking sheet with aluminum foil; set aside.
  2. In a large bowl combine carrots, parsnips, potatoes, and shallots. In a small bowl, combine olive oil, rosemary, salt, garlic powder, and pepper. Combine vegetables and olive oil mixture, tossing to coat.
  3. Bake for 20 to 25 minutes, or until tender, stirring halfway through cooking time.
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