Description
This medley of steam-roasted root vegetables featuring radishes, turnips, and rutabaga with rosemary and garlic creates a simple, healthy, gluten-free side dish ready in 30 minutes. Pair it with Rosemary Garlic Chicken for an easy weeknight dinner, or serve it at your next holiday feast.
Ingredients
Scale
1 bunch radishes, trimmed, and quartered
1 pound small turnips, chopped to 1/2-inch cubes
1 pound rutabaga, chopped to 1/2-inch cubes
1 tablespoon extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped (about 3 sprigs)
1/2 teaspoon granulated garlic
1/2 teaspoon salt
Fresh cracked black pepper to taste
Instructions
- Warm the Oven: Heat oven to 375º F. Set a casserole dish with an inch of water on the bottom rack of the oven. Line a rimmed baking sheet with unbleached parchment paper.
- Season the Root Veggies: Toss the chopped root vegetables in a large mixing bowl and drizzle with 1 tablespoon extra virgin olive oil. Sprinkle with 1 tablespoon chopped rosemary, ½ teaspoon granulated garlic, and ½ teaspoon salt. Using your hands, massage the oil and seasonings into the veggies until evenly coated and spread in an even layer on a rimmed baking sheet. Bake until golden and easily pierced with a fork, about 20-25 minutes. CAUTION! Stand back when opening the oven so the steam doesn’t burn your face!
- Serve: Remove the roasted root veggies from the oven and serve with your favorite protein and greens. Season to taste.
Notes
Store any leftovers in a glass container for 3-5 days.
