Low-Roasted Root Vegetables with Rosemary

Name: Low-Roasted Root Vegetables with Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, peeled and cut into 1-inch chunks carrots; 2 medium, peeled and cut into 1-inch chunks parsnips; 1 medium, peeled and cut into 1-inch chunks sweet potato; 1 tbsp olive oil; 1 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper

Vegetables roasted slowly at low heat until caramelized and tender, enhanced by aromatic rosemary.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

2 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 medium, peeled and cut into 1-inch chunks sweet potato
1 tbsp olive oil
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 300°F. Toss 2 cups chopped carrots, 2 cups chopped parsnips, and 2 cups chopped sweet potato with 1 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
Step 2: Spread vegetables in a single layer on a baking sheet. Roast at 300°F for 45 minutes, stirring once halfway through, until vegetables are tender and edges are lightly caramelized.