Roasted Rosemary Vegetables

Roasted Rosemary Vegetables Recipe - Vegetarian Dish from Croatia

Region / culture: Croatia | Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Roasted Rosemary Vegetables is a delicious and nutritious dish that is perfect for any occasion. This recipe combines the earthy flavors of potatoes, onions, garlic, and rosemary to create a savory and satisfying side dish.

History

Roasted vegetables have been a staple in many cuisines for centuries. The combination of roasting vegetables with herbs like rosemary has been a popular cooking technique for enhancing flavors and textures.

Ingredients

8 medium organic potatoes
6 large organic shallots or small yellow onions, peeled and sliced
3 large cloves of garlic, slivered
2 to 3 tbsp of Spectrum Organic extra-virgin olive oil
salt
0.33 to 0.5 cup of fresh rosemary leaves, stripped from stems

How to prepare

Preheat the oven to 350°F (177°C).
Wash the potatoes and cut them into quarters.
Place the potatoes in a large glass baking dish.
Sprinkle the shallots and garlic over the potatoes and toss them with olive oil until well-coated.
Sprinkle salt and rosemary over the potatoes, lightly tossing to combine.
Bake the potatoes for 50 to 60 minutes, or until they are browned.
To ensure all sides are browned, stir the potatoes once during cooking.

Variations

Add other vegetables such as carrots, bell peppers, or zucchini to the mix.
Sprinkle Parmesan cheese over the vegetables before serving for added flavor.

Cooking Tips & Tricks

Make sure to cut the potatoes into uniform sizes to ensure even cooking.

- Toss the vegetables in olive oil and seasonings before roasting to ensure they are well-coated and flavorful.

- Stir the vegetables occasionally during cooking to ensure they are evenly browned on all sides.

Serving Suggestions

Roasted Rosemary Vegetables can be served as a side dish with grilled chicken, steak, or fish. They also make a great addition to a vegetarian meal.

Cooking Techniques

Roasting the vegetables at a high temperature allows them to caramelize and develop a rich flavor.

Ingredient Substitutions

You can use any type of potatoes for this recipe, such as russet or red potatoes.

- If you don't have fresh rosemary, you can use dried rosemary instead.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to roast.

Presentation Ideas

Serve the Roasted Rosemary Vegetables in a decorative serving dish garnished with fresh rosemary sprigs.

Pairing Recommendations

Roasted Rosemary Vegetables pair well with a variety of main dishes, such as roasted chicken, pork chops, or grilled salmon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Roasted Rosemary Vegetables contains approximately 200 calories.

Carbohydrates

Each serving of Roasted Rosemary Vegetables contains approximately 30 grams of carbohydrates.

Fats

Each serving of Roasted Rosemary Vegetables contains approximately 5 grams of fat.

Proteins

Each serving of Roasted Rosemary Vegetables contains approximately 3 grams of protein.

Vitamins and minerals

Roasted Rosemary Vegetables are a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Roasted Rosemary Vegetables are a healthy and flavorful side dish that is low in calories and fat, but high in vitamins and minerals.

Summary

Roasted Rosemary Vegetables are a simple and delicious side dish that is perfect for any meal. With just a few ingredients and easy preparation, this recipe is sure to become a favorite in your household. Enjoy the savory flavors of roasted potatoes, onions, and garlic infused with the aromatic herbaceous notes of fresh rosemary.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Roasted Rosemary Vegetables. It was a warm summer day, and my dear friend Lily invited me over for lunch in her cozy farmhouse kitchen. As we chatted and caught up on each other's lives, the wonderful aroma of roasted vegetables filled the air.

I watched as Lily effortlessly chopped up an assortment of colorful vegetables – bell peppers, zucchini, carrots, and potatoes. She sprinkled them with fragrant rosemary, drizzled them with olive oil, and seasoned them with salt and pepper. Then, she popped the tray into the oven and we waited eagerly for them to roast to perfection.

As we sat down to eat, I took my first bite of the tender and flavorful vegetables. The combination of the sweet and earthy flavors, enhanced by the aromatic rosemary, was simply divine. I knew right then and there that I had to learn how to make this dish for myself.

After lunch, I asked Lily for the recipe, and she graciously shared it with me. She explained that she had learned it from her grandmother, who had passed it down through the generations. The secret, she said, was in the simplicity of the ingredients and the slow roasting process that allowed the flavors to meld together beautifully.

From that day on, Roasted Rosemary Vegetables became a staple in my own kitchen. I would make it for family gatherings, potlucks with friends, and even just for myself on lazy Sunday afternoons. Each time I made it, I would think of Lily and our wonderful day together, and how a simple recipe had brought us closer together.

Over the years, I have made a few tweaks to the original recipe, adding in some of my own favorite vegetables like cherry tomatoes and asparagus. Sometimes, I would experiment with different herbs like thyme or oregano, but nothing quite matched the perfect harmony of rosemary with the roasted vegetables.

As I continued to make Roasted Rosemary Vegetables, I also began to share the recipe with others. I would write it down on little recipe cards and give them to friends who asked for it. I even taught my own grandchildren how to make it, passing down the tradition just like Lily had done for me.

One summer afternoon, as I was preparing the vegetables for roasting, my granddaughter Emily came into the kitchen and asked if she could help. I smiled and handed her a cutting board and a knife, showing her how to chop the vegetables into bite-sized pieces. As we worked side by side, I shared with her the story of how I had first learned to make Roasted Rosemary Vegetables from Lily.

Emily listened intently, her eyes wide with curiosity. She asked me questions about the recipe and the history behind it, and I could see the spark of interest in her eyes. As we sat down to eat the finished dish, she took a bite and her face lit up with delight.

"This is amazing, Grandma!" she exclaimed, reaching for seconds. "I can't wait to make it for my friends at school."

I smiled, knowing that the tradition of Roasted Rosemary Vegetables would continue on through generations, just like it had for Lily and me. As I watched Emily savoring the flavors of the dish, I felt a sense of pride and joy in knowing that a simple recipe had brought us all together in a shared love of good food and cherished memories.