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November 22, 2015

ROSEMARY ROASTED VEGETABLES

Post by Melissa Mayo

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ROSEMARY ROASTED VEGETABLES








ROSEMARY ROASTED VEGETABLES


US (Imperial)


Print
Ingredients

3 sweet potatoes /yams cut into chunks

1 packet of fingerling potatoes cut in half but with skin on

2 red onions cut into quarters

1 bag of carrots cut into 1 inch chunks

1 pack of butternut

3 stalks of celery cut into chunks

3 zucchini cut into chunks

3 yellow squash cut into chunks

¾ cup Olive oil

¼ cup balsamic vinegar

3 cloves of garlic chopped

2 TBS wholegrain mustard

3 TBS brown sugar

4-5 sprigs of fresh rosemary chopped

Coarse Salt & Black Pepper



Instructions

Preheat the oven to 425F .

Place all the vegetables onto 2 or 3 (*****) Teflon lined roasting pans/baking sheets.

Generously drizzle with oil. Season well with salt & pepper. Add mustard, garlic, balsamic vinegar, sugar & rosemary.

Massage all the veggies with your hands to coat.

Roast on the middle and top rack of the oven for about 1 hour shaking the pan every 20 minutes. Roast until veggies are nicely browned.

CHEF’S TIP

*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

SERVES 10-12







ROSEMARY ROASTED VEGETABLES


EU (Metric)


Print
Ingredients

3 sweet potatoes /yams cut into chunks

1 packet of fingerling potatoes cut in half but with skin on

2 red onions cut into quarters

1 bag of carrots cut into 1 inch chunks

1 pack of butternut

3 stalks of celery cut into chunks

3 zucchini cut into chunks

3 yellow squash cut into chunks

¾ cup Olive oil

¼ cup balsamic vinegar

3 cloves of garlic chopped

2 TBS wholegrain mustard

3 TBS brown sugar

4-5 sprigs of fresh rosemary chopped

Coarse Salt & Black Pepper



Instructions

Preheat the oven to 220 C.

Place all the vegetables onto 2 or 3 (*****) Teflon lined roasting pans/baking sheets.

Generously drizzle with oil. Season well with salt & pepper.

Add mustard, garlic, balsamic vinegar, sugar & rosemary.

Massage all the veggies with your hands to coat.

Roast on the middle and top rack of the oven for about 1 hour shaking the pan every 20 minutes. Roast until veggies are nicely browned.

CHEF’S TIP

*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

SERVES 10-12





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