Recipe
Author
Hy-Vee Seasons Magazine
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Description
Few things are more beautiful, simple, and delicious than seasoned roasted veggies.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee Select olive oil | ||
| 1 ½ tbsp. chopped fresh rosemary leaves | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 2 sprigs fresh rosemary | ||
| 7 small golden potatoes, quartered | ||
| 7 medium carrots, peeled and cut into 4-inch lengths | ||
| 1 medium white onion, peeled and cut into 8 wedges | ||
| 1 medium red onion, peeled and cut into 8 wedges | ||
| 2 heads garlic, halved horizontally | ||
| 2 small red beets, trimmed, quartered |
Directions
- Preheat oven to 450 degrees. On a 17-by-11-inch rimmed baking sheet, combine olive oil, chopped rosemary, salt and black pepper.
- Use rosemary springs to stir seasonings into the oil; leave sprigs in the oil.
- Add potatoes, carrots, onions, garlic and beets. Stir vegetables to thoroughly coat with oil mixture.
- Roast for 65 minutes, turning halfway thorough cook time, or until tender and golden.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 35g
- Protein: 4g
Daily Values
0%
Vitamin A 180%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2012.