Rosemary Roasted Winter Vegetables

Rosemary Roasted Winter Vegetables

It's amazing how something so unsubdivided can be the actor of the direct, but such is the framing with these rosemary roasted winter vegetables. 

There's something around carrots, potatoes, zucchini, onions and Brussels sprouts baked at great utility with fitting the honorable quantity of oil and the perfect dusting of brackish and flavorer that can founder alter the most passionate veggie-hater into a fan of lay life.


  • 1½ pounds tri-color potatoes, quartered
  • 1 pound Brussels sprouts, cut in half
  • 1 large red bell pepper, coarsely chopped
  • 1 medium red onion, coarsely chopped
  • 2 medium zucchini, cut lengthwise and sliced
  • 2 medium carrots, sliced
  • ⅓ cup non-GMO canola oil
  • ¼ cup chopped fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon garlic powder


  1. Preheat your oven to 400ºF.
  2. Place the potatoes, sprouts, bell pepper, onion, zucchini, and carrots in a large roasting dish or rimmed baking sheet. Drizzle on the oil,and sprinkle on the rosemary, salt, and garlic powder. Stir to thoroughly coat all of the vegetables.
  3. Bake for 40 minutes or until the vegetables are lightly browned and tender.

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