Ingredients
Baby Carrots
Beets
Sweet Onions
Red Potatoes – but Yukon Gold’s are best
Sweet Potatoes
Fennel (optional)
Several heads of Garlic
Olive Oil
Italian Seasoning (I use Mrs Dash, oregano, basil & thyme, ground salt & pepper)
Fresh Rosemary
Preparation
(No quantities were given for this recipe, so adjust according to your family’s size.) Cut vegetables in large pieces. Toss all vegetables, except for the garlic, in olive oil and Italian seasoning to taste. For roasting, I use a large cast iron skillet. Place Garlic in middle and pour some olive oil over the Garlic. Arrange other vegetables around the garlic. Scatter sprigs of fresh rosemary over the vegetables, pulling the leaves off of some to release the flavor. Cover and roast 5 hrs on high. To be most enjoyable, vegetables should be completely done, but still slightly firm. ENJOY!
Yum!
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Rosemary is the perfect spice for these vegetables.
ReplyDeleteHello Shelle! I found this blog in Foodista and followed it here. This is actually a cool Roasted Vegetables recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A busy person like me doesn’t have much time surfing online so I follow related post on certain recipe or food and see what I get from there. Just keep placing those lovely widgets at the end of your blog so people like me can view your work. Thanks!
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