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Roasted Vegetables with Rosemary and Garlic
Author:
Kristin Maxwell
Ingredients
1/4
cup
olive oil
2
lemons
zested and juiced
2
tablespoon
chopped fresh rosemary or 1 Tbsp dried
2
cloves
garlic
minced
1
tsp
freshly ground black pepper
1/2
tsp
kosher salt
4
cups
of your favorite vegetables
cut into one inch chunks
Instructions
Whisk together all ingredients except vegetables.
Arrange vegetables in a 13" x 9" baking dish.
Pour mixture over veggies and coat evenly (I like to just use my hands).
Bake in a 400 degree oven for 45 minutes to an hour, or until veggies are tender.
Notes
To ensure even baking, pre-bake root vegetables (carrots, potatoes) for 15 minutes before adding the other veggies.