Rosemary roasted vegetables are a simple yet flavorful side dish that pairs perfectly with any meal. Fresh rosemary, olive oil, and garlic infuse an assortment of seasonal vegetables like carrots, potatoes, and bell peppers with a fragrant, earthy aroma. Roasting the vegetables brings out their natural sweetness and gives them a caramelized, crispy exterior while keeping the inside tender and soft. This dish is not only delicious but also healthy and easy to prepare, making it a great addition to your weeknight dinners or holiday gatherings.
Ingredients:
- 4 large carrots, peeled and cut into thick sticks
- 2 large potatoes, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2-3 sprigs fresh rosemary, leaves finely chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, combine the carrots, potatoes, bell pepper, zucchini, and red onion. Drizzle with olive oil and toss to coat evenly.
- Season the vegetables: Add the minced garlic, chopped rosemary, salt, and pepper to the vegetables, and toss again to distribute the seasonings.
- Roast the vegetables: Spread the vegetables out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.
- Serve: Remove from the oven and serve warm as a side dish with your favorite protein or enjoy them on their own.
These rosemary roasted vegetables are flavorful, aromatic, and perfectly roasted, making them an easy, healthy, and delicious side dish for any occasion!
