This is my new favorite way to cook veggies. Roasted. I make them at least once a week.
I love that all of the main ingredients are something that could come out of your own backyard. Think about how cheap this dish would be if you grew all of the vegetables and the rosemary yourself! Yes. That’s my goal.
I got the idea from a BHG magazine. They actually add chickpeas (also known as garbanzo beans), but I don’t normally buy them, so for the sake of saving a buck I do without. Although, they do make a tasty addition, if you’re so inclined.
- 1 lb. carrots, peeled and cut into 2 in. pieces
- 1 lb. sweet potatoes, peeled and cut into bite sized chunks
- 1 large red (or sweet yellow) onion, peeled, halved and cut into 1 in. wedges
- 1 lb. red or russet potatoes, cut into bite sized cubes (leave skin on)
- 6 cloves minced garlic (fresh is best, but dry works)
- 3 Tbsp olive oil (or your fav.)
- 1 tsp dried rosemary
- 1 tsp packed brown sugar or granulated sugar
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Preheat oven to 425*.
Put the veggies and garlic into a large shallow roasting pan. In a bowl, combine the oil, rosemary, sugar, salt and pepper. Drizzle mixture over veggies, and toss to coat.
Cook, uncovered, for about 45 min, stirring half-way through. Veggies should be slightly browned and tender.
*On a side note- I’ve made these ahead of time to be cooked the next day, but the onion flavor really took over after being refrigerated overnight. If you want to make them ahead, leave the onions out and add them just before cooking.
Do you ever make roasted vegetables? What’s your favorite ingredient to add to the dish??