Roasted Rosemary Carrots, Beets and Turnips

I have a tendency to get into recipe ruts from time to time. I end up making the same thing week after week or some variation of the same thing…meat, Brussels sprouts, green beans, butternut squash, sweet potatoes and avocados. These are all things that I love to eat, but my husband definitely let’s me know when he needs something else.

I was shopping at Whole Foods and looking for some veggie inspiration when I found a ginormous beet. It ended up weighing about 2.5 lbs and cost about $6…I was a little shocked at the price and the cashier ended up letting me have it for free because I wasn’t going to buy it. I’m glad I did because I love this veggie dish!

Carrots, beets and turnips get nice and sweet when roasted in the oven and I love pairing fresh rosemary with root vegetables. This would be great alongside some roasted or grilled chicken or a nice, juicy steak!

Roasted Rosemary Carrots, Beets and Turnips

Serves 4-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Gluten Free
Meal type Side Dish
Roasting carrots, beets and turnips brings out their natural sweetness. With a touch of fresh rosemary, these veggies are a great side dish addition to your dinner table.


  • 1-2 Beets (peeled, cut into 1-2 inch chunks)
  • 5-6 Carrots (peeled, cut into 1-2 inch chunks)
  • 2-3 Turnips (peeled, cut into 1-2 inch chunks)
  • Olive Oil
  • Fresh Rosemary (chopped)
  • Salt/Pepper


Step 1
Preheat oven to 400 degrees F and spread veggies onto a large rimmed baking sheet.
Step 2
Drizzle with olive oil and season with rosemary, salt and pepper. Mix to coat well and arrange veggies in a single layer on the baking sheet.
Step 3
Roast veggies in the oven for 15 minutes. Remove and flip over. Return to the oven and bake another 20-25 minutes until easily pierced with a fork.
Step 4
Serve as a side with grilled or roasted chicken or a nice steak.
Spread the Word: