Rosemary Roasted Holiday Veggies

7 60 181
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 4
Rosemary Roasted Holiday Veggies
Health Highlights


3 cup Beets, raw (cubed)
3 cup chopped Carrots (cubed - or favourite holiday veggies - Brussels sprouts, fennel, parsnip, etc.)
3 tbsp Coconut oil
1 tsp Rosemary, dried
3 clove(s) Garlic (2-3 cloves minced)
1/2 tsp Sea Salt
1/2 tsp Black pepper


Preheat oven to 400 degrees Fahrenheit.

Place coconut oil in small heat-safe bowl and place on top of stove to melt from the heat of the preheating oven.

Line a baking sheet with parchment paper and set aside.

In a large bowl, add beets and carrots.

Once the coconut oil has melted, pour over beet and carrots.

Add garlic, rosemary, salt and pepper and toss until coated.

Spread evenly over parchment lined baking sheet and place in oven.

Roast for approximately 45 minutes, stirring once half-way through.

Nutrition Facts

Per Portion

Calories 181
Calories from fat 98
Calories from saturated fat 78
Total Fat 10.8 g
Saturated Fat 8.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 464 mg
Potassium 631 mg
Total Carbohydrate 21.3 g
Dietary Fiber 6.3 g
Sugars 11.7 g
Protein 2.8 g

Dietary servings

Per Portion

Vegetables 2.9

Energy sources


Meal Type(s)