I hope everyone had a lovely weekend. It was a very hot weekend here. I think the summer weather is definitely here. The words “scorching and “Africa hot” have been frequent in my vocabulary lately. I need to fill a kiddie pool with ice cubes and jump in. I’ll get back to you if that actually happens.
Okay on to today’s recipe- My sweet hubby asked if I’d ever shared this one with you. Because, it’s just so darn good! After a quick check of my recipes, I was surprised I hadn’t posted it yet. Its a wonderful veggie recipe, easy as can be and oh so delish! It tastes even better with veggies straight from the garden. But we must be patient..sigh..it’s tough, but we have a few weeks left. You know I’ll be announcing it when we start picking.
What You Need
4 Cups of assorted root vegetables-carrots,zucchini, potatoes ( I omitted the potatoes this time) cleaned peeled and cut into bite sized chunks or strips
1/2 Cup onion ( cut into thick slices)
1/2 Tbsp dry rosemary
1 tsp. Dry thyme
1/2 tsp garlic powder
1/2 tsp Black pepper
4 Tbsp olive oil
Before You Start– Preheat oven to 400°, line baking sheet ( cookie sheet) with parchment paper
Lets Make It! Combine all veggies and onion in the bowl. Drizzle olive oil over the top and toss vegetables to coat. Sprinkle rosemary,thyme,garlic,and pepper over the top. Using a spoon ( or your hands) mix well to coat all veggies with herbs and oil. Spread veggies in a single layer onto the prepared baking sheet. Cook for about 15-20 minutes until vegetables are tender and start to brown on the edges.
*Katies Tid Bits– You can make these on your barbecue grill too. Just put them in some thick aluminum foil and cook them on the top rack .
Will you give this a try?
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