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Rosemary Roasted Vegetables

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/rosemary-roasted-vegetables/