WEEKDAYS 1e|12c|p

Roasted Vegetables with Rosemary

The Jones Family
|
Servings: 6 to 8
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easy
|
45 to 60 min

Add a little extra flavor to your Thanksgiving veggies like the Jones Family does!


  • Ingredients
  • step-by-step directions
Ingredients
Roasted Vegetables with Rosemary
  • 1 medium yellow onion (peeled and cut into quarters)
  • 2 cloves garlic (minced)
  • 2 sprigs rosemary (leaves only)
  • 1 yellow squash (cut into large chunks)
  • 1 green zucchini (cut into large chunks)
  • 2 cups butternut squash (cut into cubes)
  • 1 cup organic baby carrots
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  • Preheat oven to 450ºF. Line baking sheet with aluminum foil.
  • In a large bowl, add the onion, garlic, rosemary, squash, zucchini, butternut squash, carrots, olive oil, salt and pepper. Toss to combine. To prepared baking sheet, spread vegetables in an even layer. 
  • Roast for 45 minutes to 1 hour, until vegetables start to caramelize.

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