Roasted Baby Vegetables with Rosemary

Name: Roasted Baby Vegetables with Rosemary
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

December 9, 2011

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

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

TagsRosemary Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Weeknight Meals 5 Ingredients or Fewer Quick Roast Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.