Summer is in the air kicking off with a new variety of vegetables to roast. Roasted vegetables are one of my favorite ways to prepare a wide array of choices the whole family will love. This recipe gets its use regularly and is changed throughout the year depending upon the season and what is available.
Roasted Vegetables serves 4-6
Ingredients:
- 1 pound or bunch baby carrots with stems on
- 1 large yellow onion roughly chopped
- 2 large fennel bulbs quartered
- 1 basket small cherry tomatoes cut in half
- 4 sprigs rosemary
- 1 bunch asparagus leave whole
- 1/4 cup olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 3 cloves garlic chopped in half
Directions:
Preheat oven to 400 degrees. Wash and prepare vegetables as above. In a glass baking dish or cookie sheet arrange vegetables. Drizzle with olive oil and with sprinkle seasonings. With fingers make sure to toss and coat all vegetables. Bake in oven 20-40 mins.
This is a perfect side dish for any occasion! Great on a BBQ too!
Joy & Health
