Roasted Rosemary Veggies


Roasted Rosemary Veggies
Adapted From: Paleoista

I prefer to chop my veggies, but they can simply be halved and roasted too. I used the vegetables I had on hand so any veggies will do. This mix is very delicious!!! I don't suggest skipping the portabella mushrooms though... they add a hearty and meaty taste you don't want to miss out on!


6 ounces portabella mushrooms
1 medium white onion
4 medium zucchinis
4 large carrots
1/4 cup extra virgin olive oil
2 sprig fresh rosemary
1 whole bulb garlic


Cut mushrooms, onion, and zucchinis into 1-inch thick cubes. Peel and slice the carrots. Combine the vegetables, oil, and rosemary in a large bowl; stir until well coated with oil. Remove the outer papery skin from the bulb of garlic, and cut off the top to expose the cloves. Place the garlic on a baking sheet beside the veggies. Roast vegetables in the oven at 450° for 30 to 45 minutes, stirring after 20 minutes.

4 Servings

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