Tuesday, March 17, 2009

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables


2-3 medium carrots, chopped
1 medium onion, chopped
1 small white turnip, sliced
8 oz mushrooms, quartered
Olive oil
2 tsp dried rosemary (fresh would be even better)

1. Place chopped vegetables on rectangle baking sheet. Drizzle with olive oil, toss to coat. Season with salt and pepper, if desired. Sprinkle with rosemary. Bake at 350 for 30-45 minutes until vegetables are tender. Other veggies that I like to roast: squash, sweet potatoes, potatoes, asparagus. Use whatever you like.

Makes 2-4 servings. This recipe is very easy to increase or decrease, just use your discretion with the rosemary.

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