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Roasted Baby Vegetables with Rosemary

Recipe information

  • Yield

    4 servings

Ingredients

2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions
5 to 6 garlic cloves, smashed
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
3 tablespoons finely chopped fresh rosemary (a handful of leaves)
Salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 500°F.

    Step 2

    Combine the veggies on a large baking sheet and toss with the garlic, EVOO, rosemary, salt, and pepper. Roast for 15 minutes. Remove from the oven. Let stand for 5 minutes, then serve.

Rachael Ray's 30-Minute Get Real Meals
TagsRosemaryHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganWeeknight Meals5 Ingredients or FewerQuickRoastCookbooks
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