Verdure Arrosto al Rosmarino

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These rosemary roasted vegetables are a celebration of seasonal root crops, bringing together the natural sweetness of carrots and parsnips with the earthy depth of turnips and shallots. Roasting at a high temperature ensures the edges become beautifully caramelised and crisp, while the centres remain tender and buttery. The addition of fresh rosemary and whole garlic cloves infuses the oil, coating every piece in a fragrant, savoury glaze that complements the natural sugars of the vegetables.

This versatile vegan side dish is an essential addition to a Sunday roast or a festive Christmas spread, providing a colourful and nutritious accompaniment to any main course. Because the garlic is roasted in its skin, the cloves become mild and spreadable, offering a mellow flavour that avoids being overpowering. It is a simple, healthy way to elevate humble ingredients into a sophisticated dish that everyone at the table will enjoy.

Ingredients for Rosemary Roasted Vegetables

230g parsnips
230g carrots
230g turnips
230g sweet potatoes
6 medium shallots, peeled
2 cucchiai di olio extravergine d'oliva
3/4 cucchiaini di sale kosher
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 cucchiaini di pepe nero macinato fresco

How to make Rosemary Roasted Vegetables

Preriscalda il forno a 204°C.

Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.

Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.

In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.