Rosemary roasted Vegetables
From crossfire 16 years ago
- 20 minutes to make
- Serves 10
This works with any type of vegetables. Use sweet potatoes and white potatoes. Add lima beans or asparagus.
Ingredients
- 1 small rutabaga, peeled and chopped shopping list
- 1 medium sweet potato, peeled and chopped shopping list
- 2 medium parsnips, peeled and chopped shopping list
- 1 turnip, peeled and chopped shopping list
- 1/4 pound fresh brussel sprouts shopping list
- 2 tbsp oil oil shopping list
- 2 tsp dried rosemary shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
How to make it
- add all ingredients to a zip lock bag. shake to coat.
- arrange on greased 15 x 10 x 1 inch baking pans .
- bake at 425 degrees for 20-25 minutes, stirring once during baking
People Who Like This Dish 2
- pjv Guelph, CA
- crossfire Garner, NC
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