Rosemary-Infused Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Colorful roasted vegetables with rosemary and garlic, offering a healthy, aromatic side dish for a special meal. This Mediterranean-inspired Valentine’s Day recipe, ready in about 43 minutes, pairs carrots, parsnips, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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
• 1/2, cut into wedges red onion
• 2 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled carrots (cut into 1-inch chunks), 2 medium peeled parsnips (cut into 1-inch chunks), 1 medium peeled sweet potato (cut into 1-inch chunks), and 1/2 red onion (cut into wedges) in a large bowl with 2 tbsp olive oil, 1 tbsp fresh rosemary, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet.
3. Step 3: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.
4. Step 4: Remove from oven and let cool slightly before serving.