Roasted Rosemary Vegetables Contributed by Castletower

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also 3 Comments

[edit] Description

Use red potatoes and leave the skins on for best flavour and the most nutrients.

[edit] Ingredients

• 8 medium organic potatoes
• 6 large organic shallots or small yellow onions, peeled and sliced
• 3 large cloves galric, slivered
• 2 to 3 tbsp Spectrum organic extra-virgin olive oil
• salt
• 1/3 to 1/2 cup fresh rosemary leaves, stripped from stems

[edit] Directions

Preheat oven to 350 degrees. Wash and cut the potatoes into quarters. Place in a large, glass baking dish. Sprinkle with the shallots and garlic and toss with the olive oil until well-coated. Sprinkle with salt and rosemary, tossing again lightly to combine. Bake for 50 to 60 minutes until potoates are browned. To have all sides browned, stir once during cooking.

[edit] Other Links

[edit] See also