Last week I had so many veggies in my fridge that I just had to make roasted vegetables. This recipe was inspired by my mom’s roasted rosemary vegetables, but I cut way back on the potatoes. I don’t like them and always picked them out! This time I picked out the few potatoes and gave them to Bobby, who was much more receptive to them.
The key ingredient in this whole dish is the rosemary… Which is why I’m submitting this post to this week’s Weekend Herb Blogging, hosted by Simona of Briciole and created by Kalyn of Kalyn’s Kitchen. It’s a wonderful event and I encourage all of you to participate!
Without further ado…
2 cups chopped broccoli
2 small potatoes, chopped
2 carrots, thinly sliced (these are great!)
1 orange bell pepper, chopped
1 red bell pepper, chopped
3 cloves of garlic, chopped
2 tablespoons dried rosemary
2 tablespoons olive oil
2 teaspoons oregano
1/2 teaspoon chili powder
dash of cinnamon (totally optional, but a great addition)
1 teaspoon each of sea salt and cracked pepper
1. Preheat oven to 400F.
2. Mix together all the ingredients, making sure to distribute the olive oil well.
3. Spray a baking tray with nonstick cooking spray and spread out the veggies. Roast for 25 minutes, or until potatoes are tender.
4. Enjoy plain or with a bit of balsamic vinaigrette!
I made this again tonight, but with some different veggies – zucchini, yellow summer squash, and turnips! Of course I used orange bell peppers and new CSA potatoes as well – they are fantastic roasted. My brother and his girlfriend are visiting, and we all (the boyfriend especially!) loved this dish. Enjoy 🙂