Roasted Rosemary Vegetables

Description
Use red potatoes and leave the skins on for best flavour and the most nutrients.



Ingredients

 * 8 medium organic potatoes
 * 6 large organic shallots or small yellow onions, peeled and sliced
 * 3 large cloves garlic, slivered
 * 2 to 3 tbsp Spectrum Organic extra-virgin olive oil
 * salt
 * ⅓ to ½ cup fresh rosemary leaves, stripped from stems

Directions

 * 1) Preheat oven to 350°F.
 * 2) Wash and cut the potatoes into quarters.
 * 3) Place in a large, glass baking dish.
 * 4) Sprinkle with the shallots and garlic and toss with the olive oil until well-coated.
 * 5) Sprinkle with salt and rosemary, tossing again lightly to combine.
 * 6) Bake for 50 to 60 minutes until potatoes are browned.
 * 7) To have all sides browned, stir once during cooking.