Go Back

Rosemary Roasted Vegetables


  • 2-3 red beets
  • 2-3 golden beets
  • 1-2 turnips
  • Brussels sprouts
  • 1 bunch maroon baby carrots
  • 1/2 lb. baby onions
  • 1 eggplant I used a graffiti eggplant
  • Olive Oil
  • 4-5 cloves garlic peeled
  • fresh rosemary chopped and a few sprigs
  • salt and pepper to taste


  1. Peel the beets and turnips and keep separated. Wash and scrub the carrots that are too small to peel. Peel the eggplant (if using large eggplant) and cut into cubes along with the beets. Leave the carrots whole unless you have used large carrots. For the small onions, just peel and cut off root end.
  2. Rinse off the potatoes (I had fingerlings and new potatoes) and either leave whole or cut in half if too large. Rinse and pat dry the Brussels Sprouts.
  3. Put all the vegetables on a rimmed cookie sheet, drizzle with olive oil and sprinkle the fresh rosemary over the top of the vegetables. Toss in the peeled garlic. Roast at 375-400° for about 20-30 minutes or until crisp tender.
  4. The next time I make these using the smaller vegetables, I'm going to add them in for the last 10 minutes of roasting so they don't overcook and they stay a little crunchy.
  5. I think adding zucchini, some butternut squash and maybe some bell peppers would make a great addition to this recipe.