side dish
Roasted Veggies with Fresh Rosemary
International Cuisine
1249 cal15g protein124g carbs80g fat
Ingredients
- 1 cup brussel sprouts
- 0.5 cup pumpkin
- 8 tsp rosemary sprig
- 6 clove garlic - 4 cl
- 1 cup Raw potatoes
- 0.25 cup Olive Oil
- 0.25 tsp salt
0 of 7 ingredients checked
Instructions
- 1
Preheat the oven to 180C. In a roasting pan or baking dish, toss all the veggies with the olive oil, salt and pepper. Be generous with the seasoning.
- 2
Add the rosemary sprigs and whole garlic cloves in between the veggies.
- 3
Roast in the oven for 30-40 mins, until the veggies are brown outside and tender inside. Stir them around every now and then to avoid burning on one side.
- 4
Remove the big pieces of rosemary and serve hot.
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