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Roasted
Rosemary Vegetables
From: Shaula
Evans
Easy and delicious, these roasted potatoes, take on a Mediterranean
flavour with the resinous scent of rosemary and garlic.
Use red potatoes and leave the skins on for best flavour and the
most nutrients.
- 8 medium organic potatoes
- 6 large organic shallots or small yellow onions, peeled and
sliced
- 3 large cloves galric, slivered
- 2 to 3 tbsp Spectrum organic extra-virgin olive oil
- salt
- 1/3 to 1/2 cup fresh rosemary leaves, stripped from stems
Preheat oven to 350 degrees.
Wash and cut the potatoes into quarters.
Place in a large, glass baking dish.
Sprinkle with the shallots and garlic and toss with the olive oil
until well-coated.
Sprinkle with salt and rosemary, tossing again lightly to combine.
Bake for 50 to 60 minutes until potoates are browned.
To have all sides browned, stir once during cooking.
Variations: Add cherry tomatoes and sunburst squash or zucchini,
sliced.
Wrap in foil and cook on the barbecue.
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