Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic

Submitted by MarieRynr

"Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb salad potatoes, cut into 2-inch chunks
• 1 lb butternut squash, seeded and cut into wedges
• 6 small red onions, quartered
• 4 tablespoons extra virgin olive oil
• 8 cloves garlic, unpeeled
• 2 red romano bell peppers, seeded and cut into chunks (long ones)
• 4 sprigs rosemary
• 4 sprigs bay leaves
• sea salt

directions

1. Preheat oven to 200*C 425*F.
2. Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
3. Drain, then put ina large baking tin.
4. Add the squash, onions and 2 TBs of the oil.
5. Toss to coat, then roast in the oven for 10 minutes.
6. Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
7. Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
8. Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
9. Train the remaining oil over the top, then serve.

Reviews

[Bergy]

I often roast my veggies but I enjoyed the addition of the rosemary & Bay leaves. Unfortuneately I did not have fresh but used dried. I added a few carrots that I par boiled them for 3 minutes. Loved the addition of the peppers very kind to the eye and tasted wonderful too Thanks MarieAlice