Oven-Roasted Vegetables with Rosemary, Bay Leaves and Garlic
Making your meals healthy doesn’t mean forgoing the flavor. Here are some savory herbs to keep your taste buds spinning and your body applauding.
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Serve these with our Perfect Roast Chicken for a great dinner.
- Sea salt, to taste
- 1 lb boiling potatoes, cut into 2-inch chunks
- 1 lb butternut squash, seeded and cut into wedges
- 6 small red onions, quartered
- 1/4 cup extra virgin olive oil
- 8 garlic cloves, with skin
- 2 red Cubanelle (long) peppers or bell peppers, seeded and cut into chunks
- 4 sprigs of rosemary
- 4 sprigs of bay leaves
- Preheat oven to 400°F.
- Bring a large pot of water to boil then add salt and potatoes and cook for 5 minutes.
- Drain potatoes, then put in a large baking pan.
- Add the squash, onions and 2 tbsp of the oil.
- Toss to coat, then roast for 10 minutes.
- Add 1 tbsp of oil and the remaining ingredients to the baking pan.
- Roast for another 15 minutes, turning the vegetables occasionally until tender and edges slightly charred.
- Trail the remaining oil overtop then serve.