Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic

Name: Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
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

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Recipe 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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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