Rosemary Garlic Root Veggies
September 11, 2016
Ring in the Fall season with this colorful, delicious, hearty dish alongside a nice steak, lamb chops or chicken. You could also serve this as a vegetarian meal.
1 Root Veggies.
2 Preheat oven to 400°.
3 In a small bowl; mix EVOO, rosemary & garlic.
4 Place all the prepped veggies, carrots thru red potatoes, in a 3 quart glass baking dish.
5 Pour EVOO mixture over veggies & toss to coat. Spread veggies out in a single layer in baking dish. Sprinkle evenly with salt.
6 Bake uncovered, on middle oven rack, 35 to 45 minutes or till veggies are tender to your liking. Give veggies a good stir halfway through cooking time.
7 Leave on middle oven rack & give them a quick broil, 3 to 4 minutes. Remove from oven & serve.
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