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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Sonia Minwer Barakat Requ

Thanks for sharing

Angela K.
Angela K3 years ago

Thanks for sharing

Mm M.
MmAway M3 years ago

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Mm M.
MmAway M3 years ago

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Alan Lambert
Alan Lambert3 years ago

fascinating, forwarded, thanks for posting

Elena T.
Elena Poensgen3 years ago

Thank you :)

Linda B.
Linda B3 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 W3 years ago

Thank you for sharing.

Danuta Watola
Danuta W3 years ago

Thank you for posting.