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While this dish can be a great side dish I have found that it can fill you up as a main course. The flavor is great it’s quick to prepare and doesn’t take of action once it’s cooking. This makes quite a bit and taste great as leftovers as well.

So you will need:

• 1 lb red skin potatoes
• 1 head of cauliflower
• 1 bag of baby carrots (12 oz) or bite size carrots

Cut up the potatoes and cauliflower into bite size pieces. Place potatoes, cauliflower, and carrots into 9×13 baking dish.

Seasoning for dish:

• 3 T extra virgin olive oil
• 1 tsp balsamic vinegar
• 2 T minced fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Mix ingredients in bowl and pour over veggies. Use a spoon to help coat veggies.

Cook at 450 degrees, covered for 20 minutes. Remove cover and cook for an additional 10 to 20 minutes or until potatoes are fully cooked

For a variation, I thought about cooking this recipe on the grill in a foil package. I have to give an update when I finally get the chance to grill out again.

Ready to print recipe: Roasted Rosemary Vegetables

The herb rosemary I feel is always used in the title of a recipe to let you know the aromatic herb is going to smell up the item and that’s all that is important. It wasn’t until late that I really started to cook with herb and actually enjoy it. I always felt that the rosemary was more like pine needles than anything else. When I would break down and buy fresh I did feel like it did much more because of the texture. In all the cooking shows they use the whole stem. How are you supposed to enjoy eating that? Plus the taste didn’t infuse into the food and make a difference. The kitchen smelt great but the dish sucked. So here are my small suggestions to making rosemary actually appetizing.

Suggestion one:
When using dried rosemary think of one pinch of needles for each person. The needles are dry so if you are putting the rosemary on say pork chops that you are frying the needles will gain little moisture and will not give much flavor. Use a mortar and pestle and grind the needles into a rough grainy powder. The grinding will help release more aroma and break the seal to allow more moisture to activate to rosemary.

Suggestion two:
When using fresh rosemary ditch the stick. Fresh rosemary should be pulled from the branch and you should only use the petals or needles. To help release the aromas chop up the needles. The chopping not only release the aroma but also when the dish is ready to serve, the rosemary will not leave this large needle left to eat. The rosemary becomes more a spice and less of a nuisance.