Delicious rustic baked vegetables with fresh rosemary
Rustic Roasted Vegetables
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A simple, easy to prepare and cook complete meal or use to accompany any roast or grilled meat dish.
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Delicious rustic baked vegetables with fresh rosemary
Rustic Roasted Vegetables
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add this recipe's ingredients to your shopping list
This recipe is in your Shopping List
A simple, easy to prepare and cook complete meal or use to accompany any roast or grilled meat dish.
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 200 degrees.
  2. Strip most of the rosemary leaves off the stems. Set stems aside.
  3. Place all vegetables, herbs, oil and seasoning into a bowl and combine with your hands so that everything is lightly coated with the oil and the vegetable stock powder.
  4. Cover a biscuit tray (or two) with foil. (Any shallow tray is fine.)
  5. Put vegetables on your tray/s, add remaining rosemary stems and roast for approximately 40 minutes or when the potatoes are tender.
  6. Serve and stand back!
Recipe Notes

To make this a complete meal, try adding 250 grams of sliced Portabella mushrooms and 150 grams of walnuts. Note that the walnuts are roasted separately for the last five minutes and then tossed through the vegetables. Delicious and nutritious!

Rather than mixing in a bowl, I find it very convenient to put everything into a large kitchen bag and gently roll and shake until everything is coated. Same result, oil-free hands :)

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