ROSEMARY SCENTED ROASTED VEGETABLES

• Several cups of assorted vegetables, cut into bite size pieces
• Olive oil
• Salt and Pepper
• Several sprigs of rosemary

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1. Preheat oven to 400 degrees.  
   
2. In a large bowl, toss vegetables with enough olive oil to coat, about 2 tbsp, and salt and pepper.
   
3. ​Place veggies on a cookie sheet in a single layer and top with the rosemary sprigs.
   
4. Cooking time will depend on the amount of vegetables you are roasting.  Start with 15 minutes and then check about every 5 minutes until vegetables are getting soft and slightly golden.  My pan was pretty full, so the veggies took about 30 minutes.
   
5. These can be served immediately or at room temperature.
   
6. ENJOY!

CREDIT:
This recipe came from Yogitrition.com

Click here for the original page and more recipes: ​ ​http://lisasdinnertimedish.com/rosemary-scented-roasted-vegetables/

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