Rosemary is a member of the mint family, widely used to enhance the flavor of foods and for its medicinal benefits. Historically, this herb has been a symbol of love, friendship, and trust.

In Ayurveda rosemary is called Rusmari. It is best for vata and kapha dosha but can be helpful with pitta dosha imbalance. Here's a delicious way to add rosemary to your diet. I often use it in soups, stews and roasting vegetables or meats.

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Roasted Root Vegetables with Rosemary

Difficulty: Beginner Cook Time 45 mins Total Time 45 mins

Dietary:

D Dairy Free E Egg Free G Gluten Free N Nut Free V Vegan V Vegetarian

Ingredients

Servings

• 1 carrot
• 2 potatoes
• 1 parsnip
• 1 fennel bulb (chop all the vegetables into 1 1/2 inch pieces, or use any combination of your favorite root vegetables)
• 3 tbsp olive oil (one with a higher smoking point, such as virgin, light or regular)
• ¹⁄₄ tsp sea salt or kosher salt
• ¹⁄₄ tsp black pepper
• 1 ¹⁄₂ tbsp rosemary (fresh is best)
• 2 cloves garlic (minced)

Instructions

1. Pre-heat the oven to 375 F.
2. Place the chopped vegetables in a large bowl and drizzle with the olive oil. Evenly coat the vegetables using a spatula or clean hands.
3. Add salt, pepper, rosemary and the minced garlic and toss it all together again to evenly distribute the ingredients and lightly coat the vegetables.
4. Place the vegetables on a baking pan and bake for 25 minutes.
5. Remove from the oven and gently toss, turning the vegetables over as needed. Bake for another 15-20 minutes or until the vegetables are done roasting. Enjoy!