Rosemary Roasted Vegetables
photo by Sageca
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 small yellow potatoes, quartered (Petite Golden Delight recommended)
- 1 red onion, cut into sections with stem left in tact (see recipe description above)
- 1 zucchini, cut in to thick, 1-in . coins
- 4 carrots, peeled and cut diagonally into 1/4 inch strips
- 5 garlic cloves, peeled and slightly crushed to release flavor
- 2 sprigs fresh rosemary, leaves removed and chopped
- olive oil, just enough to coat (you don't want a pool of oil on your pan)
- sea salt, to taste
- black pepper, to taste
directions
- Preheat oven to 450 degrees.
- Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
- Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
- Cook vegetables for 30-35 minutes, stirring them every ten minutes. You’ll know vegetables are finished when potatoes have browned.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
KissKiss
United States