On Easter Sunday, I was in charge of bringing a vegetable to my in-laws for dinner. I contemplated several options, but in the end I went with my tried and true favorite, roasted vegetables. I love roasted vegetables for several reasons. First of all, they taste fabulous. Something magical happens when you put a pan of vegetables in the oven, when they come out they have taken on this sweet and nutty flavor. I also love the fact that you can roast just about any vegetable, it’s a great way to use up vegetables in your fridge and turn them into something really special. Finally, roasting vegetables couldn’t be easier, you toss them with some oil, throw them in the oven and let them do their thing.
I had a lot of vegetables on hand, so I had quite a variety. I used red and orange peppers, asparagus, red onion, broccoli, cauliflower, grape tomatoes, baby carrots, whole cloves of garlic and fresh rosemary, you can use whatever kind of veggies that you like. This is really more of a method than a recipe, so it’s very flexible in terms of variety and quantity. After cutting everything up into bite size pieces, I tossed everything with some olive oil and topped it all with sprigs of rosemary. Then it all went into the oven for about 30 minutes. That’s it. Pretty easy, huh?
Rosemary Scented Roasted Vegetables
- Several cups of assorted vegetables, cut into bite size pieces
- Olive oil
- Salt and Pepper
- Several sprigs of rosemary
Preheat oven to 400 degrees. In a large bowl, toss vegetables with enough olive oil to coat, about 2 tbsp, and salt and pepper.
Place veggies on a cookie sheet in a single layer and top with the rosemary sprigs.
Cooking time will depend on the amount of vegetables you are roasting. Start with 15 minutes and then check about every 5 minutes until vegetables are getting soft and slightly golden. My pan was pretty full, so the veggies took about 30 minutes.
These can be served immediately or at room temperature.
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