Rosemary Roasted Vegetables

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Chop vegetables and place into a large mixing bowl.

Step 3

Add garlic, olive oil, rosemary leaves and salt to vegetables. Toss to coat.

Step 4

Spread onto baking sheets in a single layer. (Try not to overcrowd the vegetables.)

Step 5

Bake for 50-60 minutes or until vegetables are browned and tender.

Step 6

Optional: Melt butter in a small saucepan. Stirring continuously, allow butter to continue to cook until it begins to foam. As soon as the butter begins to turn golden brown and smell caramel-like, remove from the heat and pour into a heat safe bowl. Toss vegetables in brown butter to serve.

Step 7

Garnish with fresh rosemary.