Rosemary-Roasted Baby Vegetables


  • 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


  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.