Rosemary Vegetables
Rosemary Vegetables
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
Mixing bowl
Parchment paper
Baking sheet
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.
Serves 2-4
*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?
Rosemary and olive oil, where could you go wrong! Thanks for posting. I collect posts and I’ve reposted this at The Blog POST OFFICE. It’s my little forward & reverse link party. Drop by to view, if you backlink me…you’ll be considered as next weeks “First Class Post” winner.
Cheers, Victoria Lavender
Yummy, sounds great 🙂
Thanks for sharing with us at Creative Mondays 🙂
clairejustineoxox
I’ve been complaining about the cold for too long, so I’m trying to embrace the heat 🙂
Roasted veggies are my favorite way to use up leftover vegetables, but I have to make them yet with your spice mix. I bet it’s delish!
Have you tried adding fennel and Japanese eggplant (long and white)? It really takes the dish up to a whole new level.
Sending you warm hugs from Indiana…oh wait, it’s too hot. Take that with a side of ice 🙂
we love rosemary here, and vegetables, too! I love this recipe! Thanks, Katherine!
Ooh I’ve never really cooked with rosemary. I may have to try this!
It is hot here in Jamaica also Katie! We could do with some rain. Thanks for sharing this lovely recipe on Creative Monday. I would love to try it. Definitely good for the health. Enjoy the rest of your Monday.
Looks wonderful…I have a huge rosemary bush in my yard that I snip often for recipes…going to try this one soon!
That sounds tasty! I think we have rosemary on the shelf…
My kids do this frequently on the grill, but I’m not sure what spices they use.
What a great idea to put them on the BBQ!! I think I’d like to try that out.
These sound delicious. I am pinning the recipe and will be cooking it soon. So glad your husband asked you to share it.
That sounds really good. I love cooking with rosemary. Wouldn’t have thought to bake the veggies.
This sounds like a wonderful recipe!
Have a great Monday!
Melissa
We love roasted root vegetables – I even use a special pan on the BBQ to do them in the summer (hate turning the oven on when it’s hot). I’m lucky enough to grow my own herbs and dry them for the winter, so that’s even more fun to know they’re my own herbs. Thanks for sharing the recipe.
Stay cool!
I love roasted vegetables. They are so sweet when they are caramelized like this.
Oh yes, I will definitely give this a try. We love roasted root veggies. I like the alternative to use dried herbs.
Thank you for sharing.
Those look delicious and thank you to your hubby for letting you share with us!! Happy Monday, Katie!! 🙂