Thursday, November 17, 2011

Rosemary Roasted Veggies

This is one of my herb recipes--Reprint from June!

My family loves vegetables roasted in the oven.  Here is a family favorite--Hope you like it as well as we do! This is a must at Thanksgiving.

Rosemary Roasted Root Veggies

3 medium onions cleaned and quartered
1 lb. Carrots(short cut are easiest)
3 lbs. Potatoes cut into cubes with or without peels--your choice!
1 lb. Sweet potatoes cut into cubes with or without peels
1/4 cup Olive oil
1 TBL Dried Rosemary
Kosher salt to taste--optional

Clean and prepare veggies. Spray large pan with oil spray. Place veggies on pan and drizzle olive oil over.  Toss veggies to coat.  Sprinkle Rosemary over veggies and add Kosher salt to taste.  Bake in 350 degree oven for 35-45 minutes or until tender.  Cover if you want your veggies softer and not so browned.
ps--if you are a celery and mushroom fan you can include these as well--just increase the olive oil, salt and Rosemary a bit.


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