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Rosemary Roasted Potatoes and Vegetables

This flavorful side dish is nutritious, delicious, and perfect for a family gathering or holiday.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Gluten-Free, Kid-Friendly, Paleo, Plant-Based, Vegetarian
Servings: 4 people
Calories: 236kcal
Author: Chef Nichole


  • 3 tablespoons olive oil
  • 2 tablespoons rosemary leaves fresh, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves minced
  • 1 pound yellow potatoes small (such as yukon gold) washed and cut into quarters
  • 1 pound carrots washed, peeled, and sliced into large sticks
  • 1 beet washed, peeled, and cut into small cubes


  • Preheat oven to 425 degrees and line a baking pan with parchment paper.
  • In a large mixing bowl, toss together all the ingredients making sure all the vegetables are coated in the oil. Lay in an even layer on the prepared baking sheet.
  • Bake for 15 minutes, stir the vegetables and then bake for an additional 15 minutes. Serve alongside your favorite entree and enjoy!


Serving: 1cup | Calories: 236kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 579mg | Fiber: 5g | Sugar: 8g |
SmartPoints (Freestyle): 8