Roasted Rosemary Root Vegetables recipes
Ingredients
- 1-1/4 pound Red-skinned Potatoes, Cut Into 1-inch Pieces
- 3/4 pounds Rutabaga, Peeled And Cut Into 1-inch Pieces
- 3/4 pounds Sweet Potato, Peeled And Cut Into 1-inch Pieces
- 3 Carrots, Peeled And Cut Into 1-inch Pieces
- 1 pound Beets, Peeled And Cut Into 1-inch Pieces
- 4 Tablespoons Olive Oil, Divided
- 3/4 teaspoons Salt, Divided
- 3/4 teaspoons Ground Pepper, Divided
- 2 Tablespoons Chopped Fresh Rosemary, Divided
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