Rosemary Roasted Vegetables

Recipe by KissKiss
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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.
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