Rosemary Roasted Vegetables

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, April 2011


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


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.


6 servings


Chef & Child, Side, Vegetarian

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