Rosemary-Roasted Root Vegetables

  • 16 ounces any combination of parsnips, rutabagas, or turnips, peeled and cut in 1" pieces
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 400 degrees. Place the parsnips, rutabagas, or turnips on a 15"x10" baking sheet. 
  2. Drizzle with the oil and sprinkle the rosemary, thyme, mustard, and salt. Toss well and distribute evenly over the pan. 
  3. Roast, stirring or shaking the vegetables every 15 minutes, until they're tender and evenly browned or about 45 minutes. 
  4. Sprinkle with black pepper; taste and adjust the seasonings. Serve hot or at room temperature.
Recipe from The Biggest Loser Cookbook.


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