Rosemary Roasted Vegetables
Recipe by Tina Gravalos
Ingredients
11
Time
40m
Serves
4
Rosemary is a powerful herb that is loaded with disease fighting antioxidants. It is so uplifting and can help boost your mood. It is an easy way to spice up your food with its bold flavours!
Side
Vegan
Gluten-Free
Ingredients
3 cups
Brussels Sprouts
12
New Potatoes
3 cups
Butternut Squash
1 small
Yellow Beet
1 small
Red Beet
3
Garlic Cloves
1/4 cup
Extra-Virgin Olive Oil
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1/4 tsp
Garlic Powder
3 sprigs
Fresh Rosemary
Instructions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Prepare your vegetables to your liking. You can cut each Brussels sprout in half as well as each potato. You can slice the beets and then slice each piece in half again.
3
Add the potato, Brussels sprouts, squash and golden beet to a bowl and add the olive oil. Add the salt, pepper, garlic powder, onion powder and smashed garlic. Toss to combine everything.
4
Add to baking sheet and spread out.
5
Add the red beet into the same bowl and toss in whatever is left of the olive oil mix.
6
Make some room for the red beet on the baking sheet. Mixing them in with all the other vegetables will turn them red.
7
Add rosemary sprigs on top and then back for 20 minutes.
8
At the 20 minute mark, check on the vegetables and turn them over if needed.
9
Bake for another 20 minutes or until they are cooked to your liking.
10
Taste and add more salt and pepper if needed.
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
