Roasted Vegetables with Rosemary
Hearty root vegetables get a burst of flavor from fresh rosemary in this simple side dish.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 2 pounds mixed root vegetables*, cleaned and cut into 1-inch chunks
- ½ red onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ¼ cup fresh rosemary leaves
*Any combination of seasonal root vegetables, such as carrots, parsnips, onions, rutabagas, winter squash, turnips, pumpkins, beets and potatoes
Instructions
- Preheat oven to 375 degrees.
- Toss all ingredients together in a shallow roasting pan until well mixed. Roast for 30 minutes and stir. Roast another 30 minutes.
- Continue cooking another 15 minutes, if desired, to increase caramelization.
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8 Comments
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I tried this recipe with grilled corn on the cob instead of canned corn. It was wonderful!
[…] Zesty Corn and Black Bean Salsa with Lime Cilantro Dressing […]
Linked up at Tasty Thursdays and Thursday’s Treasures
On today’s Celebration Sundays I’ve collected an amazing group of 20 Cinco de Mayo recipes. This is one of them!! Don’t miss it!! Thanks, Nichi – The Mandatory Mooch http://mandatorymooch.blogspot.com/2013/04/celebration-sundays-cinco-de-mayo.html
Amazing salsa great for any occasion
This recipe is clearly adapted from Donna Hays Zesty Corn & Black Bean Salad. I think it’s disappointing that credit is not given where it is due.
If it’s adapted, it’s not exact. And there are a lot of recipes like this. So perhaps that’s why no credit was given. There wasn’t a need to.
when printing, the font is soo small. font size option needed. i think i will enjoy the recipe.