Roasted rosemary vegetables

Growing up I used to dislike vegetable sides at dinner. I think during most of the 90’s people were eating vegetables out of a can and they lacked flavor, crunch and pazazz. Fast forward to Easter a few years ago when I was asked to bring a veggie side dish. Ugh.  So I decided to try something new. I knew that I liked roasted vegetables such as potatoes and carrots and onions, but I wanted them to have more warmth and flavor so I decided to open the spice cabinet and smell all of the spices until I decided on rosemary. This was one of the first recipes I created and I loved how it turned out. Since then I have eaten it as a side, or have even made it my main with the addition of pesto and a cut up veggie sausage.  These roasted veggies are perfect for a healthy side dish with lunch or dinner, they last a week in the fridge and can be enjoyed throughout the week! 

Ingredients

5 red potatoes peeled and chopped into bite-sized pieces
4 large carrots peeled and diced into coins
½ red onion sliced into ½ inch slices
Olive oil
½ tsp salt
¼ tsp pepper
2T chopped fresh rosemary or use 1T of chopped dried rosemary 

Directions 3-4 servings

1. Preheat the oven to 400 F.
   
2. Add the veggies to a roasting pan or cookie sheet and drizzle with olive oil and add salt, pepper and rosemary. Toss to coat
   
3. Bake for 25-30 minutes or until veggies are fork tender. Toss halfway through.
   
4. Let veggies cool before storing in an airtight glass container for all of your make ahead needs! ​