Roasted Veggies with Fresh Rosemary

April 9, 2018

Serves 2


Rosemary is one of my favorite herbs. The earthy flavor and strong aroma takes any meat or vegetable dish to another level. Here I have used brussels sprouts, potatoes and pumpkin since I had them in the fridge. However, you can use any root veggies you have lying around for a simple and healthy side dish.


What you need-

  • 1 cup brussels sprouts, cut in half

  • 1 cup pumpkin, cut in cubes

  • 1 cup potatoes, cut in cubes

  • 8 fresh rosemary whole sprigs

  • 6 cloves garlic with skin on

  • 1/4 cup good olive oil

  • Sea salt and freshly ground pepper


Putting it all together

  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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