Rosemary Roasted Vegetables
Ingredients
- 3 sweet potatoes /yams cut into chunks
- 1 packet of fingerling potatoes cut in half but with skin on
- 2 red onions cut into quarters
- 1 bag of carrots cut into 1-inch chunks
- 1 pack of butternut
- 3 stalks of celery cut into chunks
- 3 zucchini cut into chunks
- 3 yellow squash cut into chunks
- ¾ cup Olive oil
- ¼ cup balsamic vinegar
- 3 cloves of garlic chopped
- 2 TBS wholegrain mustard
- 3 TBS brown sugar
- 4–5 sprigs of fresh rosemary chopped
- Coarse Salt & Black Pepper
Instructions
Preheat the oven to 425F/220 C.
Place all the vegetables onto 2 or 3 (*****) foil-lined roasting pans/baking sheets.
Generously drizzle with oil. Season well with salt & pepper. Add mustard, garlic, balsamic vinegar, sugar & rosemary.
Massage all the veggies with your hands to coat. Roast on the middle and top rack of the oven for about 1 hour shaking the pan every 20 minutes. Roast until veggies are nicely browned.
SERVES 10-12
Notes
*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.
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