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 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

Directions
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.