6 large organic shallots or small yellow onions, peeled and sliced
3 large cloves galric, slivered
to 3 tbsp Spectrum organic extra-virgin olive oil
salt
1/3 to 1/2 cup fresh rosemary leaves, stripped from stems
Instructions
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.
Variations: Add cherry tomatoes and sunburst squash or zucchini, sliced.
Wrap in foil and cook on the barbecue.
Originally Submitted
5/7/2008
0 Out of 5 from
0 reviews
You can add this Roasted Rosemary Vegetables recipe to your own private DesktopCookbook.
