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Roasted Vegetables with Rosemary Recipe
Serves 4-6.
Ingredients:
- 1 Sweet Potato
- 1 Russet Potato
- 2-3 beets (cut off the roots, stems and outside peel)
- 2-3 zucchini (or some yellow squash if you prefer)
- 3 carrots
- 2 parsnips
- 1 large leek (or 2 medium ones)
- 1 red onion (or whatever onion you’ve got)
- 2 sprigs of fresh rosemary
- 2-3 cloves of garlic
- olive oil
- salt and pepper
Directions:
- Preheat the oven to 425 degrees.
- Chop up all the vegetables you can imagine into bite-size pieces and put them in a bowl that is big enough to leave a little room at the top! (I included my faves above… you can even do it just with sweet potatoes)
- Break off the rosemary on top of the veggies so it will spread throughout
- Pour a 2 tablespoons or so of olive oil over the bowl of veggies
- Add about 3/4 Tablespoon of salt and 1/4 Tablespoon of Pepper (or whatever you feel is adequate… I am approximating for my taste)
- Then stir it all up together so that oil and seasoning get onto every veggie (I do this with my hands but you can use a spoon if you are more civilized than I)
- Dump it all out flat onto a cookie sheet and put it in the pre-heated oven for 40 minutes. Stir every 15 minutes or so for thorough roasting but be careful in that hot oven!
- Enjoy!!!!!
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