Root vegetables with rosemary
Prep Time
Price Per Serving
Cooking Mode
675 g (1½ lb.) lb. yellow fingerling potatoes
450 g (1 lb.) lb. Nantes multi-coloured carrots
450 g lb parsnips
1 large yellow onion
60 mL (¼ cup) cup maple syrup
2 sprigs fresh rosemary
15 mL (1 tbsp.) tbsp. soft butter and olive oil
3 cloves garlic
1 mL (¼ tsp.) each of tsp salt and pepper
125 mL (½ cup) cup green onions
675 g (1½ lb.) lb. yellow fingerling potatoes
450 g (1 lb.) lb. Nantes multi-coloured carrots
450 g lb parsnips
1 large yellow onion
60 mL (¼ cup) cup maple syrup
2 sprigs fresh rosemary
15 mL (1 tbsp.) tbsp. soft butter and olive oil
3 cloves garlic
1 mL (¼ tsp.) each of tsp salt and pepper
125 mL (½ cup) cup green onions
Directions
1Preheat the oven to 230°C (450°F).
2Bring a saucepan of salted water to a boil and cook potatoes for 5 minutes.
3Drain, rinse under cold water, and cut in half lengthwise.
4Transfer potatoes to a large bowl and add carrots, parsnips, onion, maple syrup, rosemary, butter, olive oil, garlic, salt, and pepper. Mix well.
5Transfer vegetable mixture to baking sheet and roast on the lowest oven rack for 20 minutes, stirring halfway through cooking.
6Garnish with green onions and serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note