ROASTED ROOT VEGETABLES WITH ROSEMARY
This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit
Provided by Bev I Am
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
- Spray 2 heavy large baking sheets with nonstick spray.
- Combine all remaining ingredients except garlic in very large bowl; toss to coat.
- Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack.
- Roast 30 minutes, stirring occasionally.
- Reverse positions of baking sheets.
- Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
- (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
- Makes 8 servings.
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julio aleman
[email protected]This is my go-to recipe for roasted vegetables. It's simple, delicious, and always a crowd-pleaser.
Ramdiyal ram
[email protected]I've been making this recipe for years and it's always a hit. The roasted vegetables are always tender and flavorful, and the rosemary adds a nice touch of herbiness.
Md Ridey
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your vegetables.
Jaareon Winfield
[email protected]I'm not a big fan of rosemary, but I still enjoyed this recipe. The vegetables were roasted to perfection and the flavors were well-balanced.
Gracie Harper
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few carrots, potatoes, and onions that need to be used up, and this recipe is a perfect way to do it.
Sheriff Mashabela
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the roasted vegetables and they were gone in no time. I will definitely be making this recipe again.
Md Siyam Hossen
[email protected]I tried this recipe last night and it was a disaster. The vegetables were mushy and the rosemary was overpowering. I won't be making this recipe again.
Lisa Carey
[email protected]These roasted vegetables are so delicious! I love the combination of sweet and savory flavors. I've made this recipe several times and it's always a hit.
Jennifer Mac
[email protected]I love how easy this recipe is to make. I just toss the vegetables with some oil, salt, and pepper, and then roast them in the oven. The rosemary adds a nice flavor, and the vegetables always come out perfectly tender.
Michaela Mooney
[email protected]This recipe is a keeper! The roasted vegetables were tender and flavorful, and the rosemary added a nice touch of herbiness. I served this dish with grilled chicken and it was a hit with my family.