Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic Recipe
    Lost? Site Map

    Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic

    Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic. Photo by Bergy

    1/3 Photos of Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    MarieRynr's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 31, 2004

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.0
     
    Calories from Fat 125
    38%
    Total Fat 13.9 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 17.6 mg
    0%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 7.4 g
    29%
    Sugars 9.3 g
    37%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    rosemary

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites