RCI-VG.004.1153.001
Roasted Rosemary Vegetables
Use red potatoes and leave the skins on for best flavour and the most nutrients.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- organic potatoes8 medium
- organic shallots or small yellow onions6 largepeeled and sliced
- cloves garlic3 largeslivered
- Spectrum Organic extra-virgin olive oil2 to 3 tbsp
- 1 unit
- fresh rosemary leaves⅓ to ½ cupstripped from stems
Method
1
Preheat the oven to 400°F (200°C) and arrange a rack in the middle position.
2
Scrub the potatoes under cold running water to remove soil, then cut them into 1-inch cubes, keeping the skin intact for texture and nutritional value.
3
Combine the cubed potatoes, sliced shallots, and slivered garlic in a large bowl.
4
Drizzle the olive oil over the vegetables and sprinkle with salt, then toss gently until all pieces are evenly coated.
5
Fold in the fresh rosemary leaves, distributing them throughout the mixture so the herb flavors distribute evenly during roasting.
6
Spread the vegetable mixture in a single layer on a large roasting pan, arranging them so they rest flat for even browning.
35 minutes
7
Roast in the preheated 400°F oven for 30–35 minutes, stirring halfway through the cooking time, until the potatoes are tender and the shallots and edges are golden brown.
35 minutes
8
Remove the pan from the oven and taste for seasoning, adjusting salt as needed before serving warm.