Rosemary Roasted Vegetables
Updated Nov. 11, 2023
- Total Time
- 1 hour 20 minutes
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Ingredients
- 1large knob celery root, peeled and cut into 1-inch chunks
- 8carrots, peeled and cut in 1-inch rounds
- 10small whole onions, peeled
- 4large russet potatoes, peeled and cut into 1-inch chunks
- 2tablespoons fresh rosemary leaves
- ½cup olive oil
- Coarse salt and freshly ground pepper to taste
- 1cup chicken stock, preferably homemade
Nutritional analysis per serving (8 servings)
370 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 7 grams protein; 1044 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Put all the vegetables into a large roasting pan. (Use two pans if all the vegetables cannot be placed in one layer.) Sprinkle the rosemary leaves on top.
- Step 3
Sprinkle the oil over the vegetables. Season them with salt and pepper and roll them around the pan so that all of them become thoroughly coated with the oil. Add the chicken stock.
- Step 4
Roast, stirring from time to time, until the vegetables are tender and lightly browned (about one hour). Turn the vegetables so that they brown on all sides and do not stick to the pan. Add a few spoonfuls of extra stock or water if the vegetables are in danger of burning. When the vegetables are cooked, the only liquid in the pan should be the oil.
Private Notes