Rosemary-Roasted Baby Vegetables

  • Prep Time

    10 minutes

  • Cook Time

    40 minutes

  • Serves

    4 servings

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Ingredients

  • 24 baby squash trimmed
  • 6 shallots peeled and quartered
  • 12 garlic cloves fresh and peeled
  • 2 bunches baby carrots peeled and trimmed
  • 2 bunches radishes trimmed
  • 1/2 cup extra virgin olive oil
  • 4 tsp rosemary fresh and chopped
  • 1 1/2 tsp thyme fresh and chopped
  • Salt and pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine squash, shallots, garlic, carrots, radishes, and olive oil in a large bowl. Sprinkle herbs over vegetables. Mix well, until all vegetables are coated.
  3. Place vegetables in a heavy roasting pan, bake for 25-35 minutes, or until tender.
  4. Season with salt and pepper to taste. Serve immediately or cover with foil and keep warm.

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