Monday, September 10, 2012
Roasted Root Vegetables with Rosemary and Garlic
2 Tbls butter
2 pound root vegetables, large dice/sliced
(carrots, parsnips, potatoes, red onion, etc.*)
2 tsp chopped fresh rosemary
3 cloves garlic, peeled and halved
* I had some zucchini I needed to use up as well. It'll cook up much softer than firmer root vegetables cooked the same amount of time...unless you add it in later. Do as you please. :)
Preheat oven to 425° F.
Melt butter.In a shallow roasting pan or glass baking dish, stir together melted butter, rosemary, garlic and cut vegetables.Roast, stirring occasionally until vegetables are golden brown (about 50 minutes).