Rosemary Roasted Vegetables

Makes: 6 servings at 87o each. Prep: 10 minutes. Roast: at 425 degrees for 45 minutes to 1 hour.
Makes 6
Prep 10 m
Roast 45 - 60 m

Ingredients

Directions

  1. 1 of 2 Heat oven to 425 degrees F. Grease 13 x 9 x 2-inch roasting pan. Add potatoes, onions, carrots, olive oil, rosemary, salt and pepper; toss to coat all ingredients.
  2. 2 of 2 Roast in 425 degree F oven, stirring occasionally, for 45 minutes to 1 hour or until potatoes are pierced easily with a knife. Serve with Pork Wellington.
Nutrition Information for Rosemary Roasted Vegetables
Servings Per Recipe: 6
Per Serving: 5 g pro., 30 g carb., 164 kcal cal., 3 g Fat, total, 318 mg sodium, 0 mg chol., 5 g fiber, 0 g sat. fat