ROSEMARY ROASTED ROOT VEGETABLES {bobby deen}

By grinder

PER SERVING:
179 Cal/3g Protein/4g Tot Fat/1g Sat Fat/3g Mono Fat/35g Carb/9g Fiber/11g Sugar/95mg Calcium
1mg Iron/396mg Sodium/0 mg Cholesterol

Ingredients

• Cooking spray, for greasing
• 4 large carrots, cut lengthwise in half
• 4 cloves garlic
• 4 shallots, cut lengthwise in half
• 3 parsnips, cut lengthwise in half
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Preheat oven to 425° F. Spray a large shallow roasting pan with cooking spray.

Toss carrots, garlic, shallots, parsnips, oil, rosemary, salt and pepper in a large shallow roasting pan until well mixed. Spread vegetables out in one even layer and roast, stirring occasionally, until the vegetables are browned and tender, about 40 minutes.