Rosemary Roasted Vegetables
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, April 2011
Ingredients
2 cups baby carrots
1½ cups Brussels sprouts, trimmed
1 lb. asparagus spears, trimmed
8 garlic cloves, peeled
6 small red potatoes, quartered
1 medium yellow onion, cut into 8 wedges
2 T. extra virgin olive oil
2 T. chopped fresh rosemary
1 t. salt
½ t. ground black pepper
Instructions
Preheat oven to 400°F. In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions. Toss well with olive oil, rosemary, salt and pepper. Spread vegetables evenly on a large baking sheet. Bake for 40-45 minutes, stirring halfway through until vegetables are tender. The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.
Yield
6 servings
Tags
Chef & Child, Side, Vegetarian
ACF reserves the right to remove inappropriate comments.
