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Rosemary Roasted Veggies

July 11th, 2013 | Posted by Angela Roberts in Recipes | Vegan | Vegetarian

Welcome to the Festival of Food Carnival. This month, we celebrate Recipes from the Garden!  Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

It is summertime and it seems that I am able to find a farmer’s market on almost any given day.  The kids and I love to stop at our local markets and browse what our local neighbors have to offer.  Last week I was offered a deal on the zucchini and carrots that I wanted because they were ‘imperfect’.  I thought it was odd that people would turn down garden fresh food because it does not have the same appearance as the food found in the grocery store.  I took the vendor up on the offer and scored my locally grown, organic veggies at a very fair price!  I was excited to get home to prepare rosemary roasted veggies for dinner.

We arrived at home and I unloaded our ‘imperfect’ veggies….

I asked Alex to go out to our herb garden to cut the rosemary this dish required.  Our herb garden is made from a pallet and it a bit overgrown right now so I guess some would consider it imperfect as well.  ;)

The imperfections are no longer apparent once I began to prepare the carrots and zucchini.

Rosemary Roasted Veggies

Making roasted veggies is easy and is very versatile.  This dish can be made with an assortment of veggies and you can use different herbs to meet your tastes and what you have on hand.  I used 2 medium zucchini and 3 carrots.  Simply, slice your washed veggies in 1/4 inch pieces about 3 inches long and place to the side.

In a medium bowl combine 1/4 cup of oil (I used organic extra virgin olive oil) with 1 teaspoon of fresh rosemary, 1/2 teaspoon of fresh thyme, 1/2 teaspoon of dried oregano, 2 cloves of minced garlic, and a dash of sea salt and pepper.

I know that these measurements are not nearly as precise as most of my recipes but the amount of ingredients totally depends on the amount of veggies that you are using.  If you are using a bunch of veggies double the amounts above.  You want just enough oil to lightly coat the veggies, you don’t want them dripping in it!

Now that you have made your oil mixture you can add your sliced veggies and combine until they are completely coated.  Place the veggies in a single layer on a baking sheet.

The key to making these yummy roasted veggies is cooking them quickly at a higher temperature.  Set your oven at 425 degrees F on the BROIL setting.  Roast them for about 10 minutes then flip them over for another 10 or until browned but not burnt.

Serve immediately and get ready to make more.  My kids flip over these delicious rosemary roasted veggies!

To see all of my recipes please click here.

If you enjoyed this post you may also like (click on image for recipe):

 

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

 


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