Easy Roasted Vegetables

I can't believe that I am posting this recipe right now. Vegetables used to be the bane of my existence.

It would need to have my veggies heavily covered in sauce or gravy, wrapped in a meat. It would need to be stuffed in something that I cant see and ultimately can't taste for me to easily say "I ate vegetables".

Here I am now giving you a recipe for roasted vegetables that I LOVE.


This is an easy prep, easy make dish. It can easily be adjusted to whatever vegetables you prefer. I love carrots, potatoes and corn so they were for sure in there.

Baby carrots and honey gold potatoes mixed in olive oil and chopped rosemary

I also added some sweet snaps peas that I was actually surprised I loved to eat with some green onions

Sweet snap peas and green onions mixed in olive oil and chopped rosemary

You have to make sure that you know which of your vegetables would take longer to roast then others and roast those together. We do not want all any of them to get burnt while the others are still roasting.

Once roasted I mixed them all together and added my fresh corn. I liked my corn to be crunchy so I didn't really want it roasted.

The potatoes are crunchy on the outside and tender on the inside. The carrots and the snap peas are sweet and the rosemary gives it this earthy flavor. A explosion of textures and tastes all from some vegetables.

You can surely replace whatever you want for combinations that are suitable to you. Once you get your vegetables in!!

Do you roast your veges? What combinations do you use? I think I am going to step my game up now and venture to brussel sprouts.. haha

Vegetables, Roasted

Sides

American

Yield: Serves 2Author: Renz @ HomeMadeZagat

Easy Roasted Vegetables

An easy recipe for roasted vegetables with potatoes, corn, sweet snap peas and rosemary but can easily switch out for seasonal vegetables.

prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients:

• 8 oz sweet snap peas
• 2 teaspoons chopped rosemary (rosemary powder can also be used but still have fresh rosemary for garnish)
• 2 tablespoons olive oil
• 8 oz baby carrots
• 16 oz honey gold potatoes
• 2 stalks of green onions

instructions

1. Heat oven to 450 degrees
2. Wash and scrub potatoes
3. Put together potatoes and carrots in a bowl
4. Add 1 tablespoon of olive oil and 1 teaspoon of rosemary
5. Add salt and pepper to taste
6. Mix together ensuring that all vegetables are coated
7. Throw into pan, making one layer and put in oven for 35 - 40 minutes until crispy. Stir halfway through
8. Add snap peas and chopped green onion to a bowl and drizzle with remaining oil and rosemary
9. Add salt to taste
10. Add to separate pan, in a single layer and put in oven. Bake until tender for 15 minutes
11. Mix both set of vegetables together and add corn
12. Plate vegetables and serve

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