Name: Rosemary Roasted Vegetable Medley
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

Rosemary Roasted Vegetable Medley

Author: Melissa Mayo

Ingredients

Scale

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.

Find it online: https://melissamayo.com/recipe/rosemary-roasted-vegetable-medley/