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).

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