Rosemary Roasted Vegetables

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 small yellow potatoes, quartered (petite golden delight recommended)
• 1 red onion, cut into sections with stem left in tact (see recipe description above)
• 1 zucchini, cut in to thick, 1-in . coins
• 4 carrots, peeled and cut diagonally into 1/4 inch strips
• 5 garlic cloves, peeled and slightly crushed to release flavor
• 2 sprigs fresh rosemary, leaves removed and chopped
• olive oil, just enough to coat (you don't want a pool of oil on your pan)
• sea salt, to taste
• black pepper, to taste

Recipe

• 1 preheat oven to 450 degrees.
• 2 place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
• 3 sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
• 4 cook vegetables for 30-35 minutes, stirring them every ten minutes. you’ll know vegetables are finished when potatoes have browned.