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Candied Root Vegetables with Rosemary

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    60 minutes

Ingredients

1 large beet, peeled and cut into 1" pieces
1 large sweet potato, peeled and cut into 1" pieces
1 large red potato, peeled and cut into 1" pieces
2 carrots or parsnips, peeled and cut into 1" pieces
1/3 cup sugar
4 Tbsp. unsalted butter
2 Tbsp. water
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh rosemary, divided
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
Candied Root Vegetables with Rosemary

Directions

1. Heat oven to 400 degrees with a rack in middle position.
2. Spread beets, sweet potatoes, red potatoes, and carrots on a 9x13" baking dish and set aside.
3. In a medium saucepan, combine sugar, butter, water, lemon juice, 1 1/2 tsp. rosemary, the salt, pepper, and nutmeg. Bring to a simmer over medium heat, stirring frequently, and cook 2 minutes. Pour over vegetables and toss well.
4. Bake until tender, about 1 hour, stirring every 20 minutes. Sprinkle with remaining 1 1/2 tsp. rosemary and serve warm.
Source: Hannaford fresh Magazine, December 2022

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 7 g (35%)
Cholesterol 30 mg (10%)
Sodium 650 mg (27%)
Total Carbohydrates 38 g (13%)
Dietary Fiber 4 g (16%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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