Rosemary Roasted Vegetables

From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.

Here’s a recipe from a Woman’s World magazine dated October 8, 2002. I’ve used it several times with different vegetables. All you need is 10 minutes prep time and a few simple ingredients to get the perfect combination of vegetables oven- ready. Substitute sweet potatoes, parsnips or even red onions for some or all of the vegetables in this dish.

(Serves 4-6)

Ingredients

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried, crushed rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb red potatoes, cut into 1/2- thick slices
  • 6 oz trimmed and peeled baby carrots, or mini pealed carrots
  • 1 small onion, root end attached, cut into 8 wedges

1) Preheat oven to 425 F. In large shallow baking dish or jellyroll pan, combine oil, garlic, rosemary, salt and pepper. Add potatoes, carrots and onions. Using hands, toss vegetables in oil mixture until well coated. Roast vegetables until tender and just start to brown around edges, 30 minutes.

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