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Instructions |
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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.
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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.
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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.
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Serving
Suggestions |
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Goes well with wild rice and hummus chicken!
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Originally Submitted
1/13/2015
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