Roasted Baby Vegetables with Rosemary

Name: Roasted Baby Vegetables with Rosemary
Yield: 4 servings
Ingredients: 2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions; 5 to 6 garlic cloves, smashed; 1/4 cup extra-virgin olive oil (EVOO) (eyeball it); 3 tablespoons finely chopped fresh rosemary (a handful of leaves); Salt and freshly ground black pepper

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions

5 to 6 garlic cloves, smashed

1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

3 tablespoons finely chopped fresh rosemary (a handful of leaves)

Salt and freshly ground black pepper

Preparation

Step 1
Preheat the oven to 500°F.
Step 2
Combine the veggies on a large baking sheet and toss with the garlic, EVOO, rosemary, salt, and pepper. Roast for 15 minutes. Remove from the oven. Let stand for 5 minutes, then serve.

Rachael Ray's 30-Minute Get Real Meals

TagsRosemary Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Weeknight Meals 5 Ingredients or Fewer Quick Roast Cookbooks

Recipe notes

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