Roasted Rosemary Savory Vegetables

Simple to make and wonderful to eat –and great to serve at any dinner!  You can substitute any vegetables that you like, use sweet potatoes instead of Yukon gold or yellow squash instead of zucchini.

1 large  sweet onion, cut in 1” chunks
10 shitake mushrooms, quartered
1 cup peeled garlic cloves
˝ cup extra virgin olive oil
5-6 fresh rosemary fronds, 4”long
3 cups grape tomatoes
4 cups baby zucchini, halved
1 ˝  lbs. Baby Yukon gold potatoes, halved
1 teaspoon salt
˝ teaspoon pepper
2 teaspoons granulated onion
2 teaspoons granulated garlic

  • Heat oven to 325˚.
  • In roasting pan, toss veggies with spices and oil.
  • Bake uncovered in 325˚ oven for 30 minutes or until browned and tender.
  • Before serving, remove rosemary ‘sticks’.  If preferred, you may add fresh rosemary to dish   as garnish.

Serves: 6

Total cooking time: 45 minutes

 

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89 comments

Angela K.
Angela K.about a year ago

Thanks for sharing

Mm M.
MmAway M.1 years ago

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Mm M.
MmAway M.1 years ago

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Alan Lambert
Alan Lambert1 years ago

fascinating, forwarded, thanks for posting

Elena T.
Elena Poensgen1 years ago

Thank you :)

Linda B.
Linda B.2 years ago

With that much garlic, I doubt the granulated garlic is necessary! I often do roasted veggies and find a splash of balsamic or apple cider vinegar at the end really brings out the flavours.

Mahalia W.
Mahalia W.2 years ago

Thank you for sharing.

Danuta Watola
Danuta Watola2 years ago

Thank you for posting.

Lisa Millar
Past Member 2 years ago

Thanks