Recipe: Roasted Vegetables With Rosemary

Recipe: Roasted Vegetables With Rosemary



I just love the sweet flavour that roasting brings out in vegetables and I love fresh herbs. Those two things together, makes this a perfect dish in my books.

Serve these vegetables warm with a side salad and/or with some meat for added protein. A grilled skinless, boneless chicken breast would be outstanding.

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Leftover Roasted Vegetables are good cold. Add them to salads, or serve them as a snack, or an appetizer with some Thai Peanut Dipping Sauce.

You can roast just one kind of vegetable, or an assortment as you can see I’ve done here. Almost anything goes. Makes a great throw together dish. Use whatever vegetables you happen to have on hand in the vegetable crisper.

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It’s important to use only as much oil as you need to lightly coat the vegetables. Too much oil will make the veggies taste oily and somewhat soggy.

 

Recipe: Roasted Vegetables With Rosemary

View Print Friendly Recipe Here

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Summary: Delicious, nutritious and very easy to make.

Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo (option)

Ingredients

  • 3 Cups of chopped fresh vegetables, use broccoli, cauliflower, asparagus, carrots, squash, brussels sprouts, sweet potatoes, onions or snap peas
  • 14 oz can chickpeas, drained and rinsed **omit for Paleo
  • grapeseed oil, virgin coconut oil, or fat of choice
  • 4-5 sprigs fresh rosemary, cleaned and chopped
  • sea salt and black pepper, to taste

Instructions

  1. Preheat oven to 375°F. Add a tablespoon or two of oil to roasting pan.
  2. Prep veggies by washing, trimming, slicing and cutting into bite size pieces. Add vegetables and chickpeas to prepared pan. Sprinkle with rosemary, stir until everything is lightly coated with oil.
  3. Roast veggies for about 30 minutes, stirring and checking for doneness every 10 minutes.
  4. Add more oil, if necessary. Vegetables are cooked when slightly brown but crisp, yet tender.
  5. Sprinkle with salt, pepper, if desired. Serve immediately.

Variations

Optional Toppings:

  • Nuts, raw or roasted, sliced, slivered or chopped. I like almonds or hazelnuts.

Recipe by Laureen

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan | Vegetarian | Paleo (option)

Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free

Number of servings (yield): 4

Follow Laureen Fox’s board Real Food Recipes (Gluten Free) on Pinterest.

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

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This post is linked to the following events:

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Healthy 2Day Wednesdays hosted by Carrie at Young Living Oil Lady

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Wheat Free Wednesday hosted by Anne Marie Cain

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Foodie Fridayhosted by Diane at Simple Living and Eating

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Foodie Friends Friday hosted by Lois at Walking on Sunshine

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Fat Tuesday hosted by Jill at Real Food Forager

Slightly Indulgent Tuesdays hosted by Amy at  Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Family Table Tuesday hosted by Courtney at The Polivka Family

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If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen
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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

Latest posts by Laureen Fox (see all)

Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Paleo Recipes Refined Sugar Free Vegan Vegetarian

5 comments

  1. Oh roasted veggies! Love it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Really looking forward to seeing what you bring to the party this week! It starts Thursday evening!

    Cindy from vegetarianmamma.com

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