Roasted Rosemary Vegetables

Description

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

Roasted Rosemary Vegetables

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.