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Roast Veggies Alexzandria Recipe

   
 

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     Roast Veggies Alexzandria

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4
Preptime   15 minutes

Ingredients
6 Carrots
1 Large or 2 Medium Onion any kind
8oz Baby Bella Mushrooms
1 Large Jersey Tomato
2 Cloves Garlic
1 Tbl Spn Kosher or Sea Salt
Cracked Black Pepper to taste
1/2 tspn Crushed Rosemary Leaves
1/4 C Olive Oil
 

Instructions
Preheat oven to 425 degrees F. Rinse carrots and tomato, wipe dirt off of mushrooms with a damp paper towel. After cleaning vegetables chop all into bite size pieces, size will affect cooking time. Mince garlic and slice mushrooms.
In a large bowl mix vegetables with olive oil, salt pepper, and rosemary. If you happen to have lemon lying around a few squeezes will brighten up the flavors. Place vegetables in a greased glass baking dish large enough that the vegetables are sitting comfortably next to each other and not over lapping.
Place in preheated oven for 45 minutes or until vegetables reach their desired tenderness. Carrots should be browning a bit and the tips of the onions should as well. When a fork slides easily in and out of one of the large chunks of carrot vegetables are done.
Serving Suggestions
Goes well with wild rice and hummus chicken!


Originally Submitted
1/13/2015





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