yellow potatoes, quartered
( Petite Golden Delight recommended)
red onion, cut into sections with stem left in tact
( see recipe description above)
zucchini, cut in to thick, 1-in . coins
carrots, peeled and cut diagonally into 1/4 inch strips
garlic cloves, peeled and slightly crushed to release flavor
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
- 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.