Oven Roasted Vegetables with Rosemary, Bay Leaves, and Garlic
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour 10 minutes
Description: Experience the mouthwatering aroma and delightful taste of oven-roasted vegetables. This vibrant dish features a medley of salad potatoes, butternut squash, red onions, and bell peppers, all infused with garlic, olive oil, and fresh rosemary. The gentle infusion of bay leaves adds a mild flavor that complements the vegetables beautifully. For the best results, opt for young bay leaves, as mature leaves can have a stronger flavor. Perfect as a side dish, this recipe is sure to become a favorite in your household.
Recipe Details
| Category | < 4 Hours |
|---|---|
| Servings | 4 |
| Calories | 323.1 |
| Rating | ★★★★★ (1 review) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Salad potatoes | 1 |
| Red onions | 1 |
| Extra virgin olive oil | 6 tablespoons |
| Garlic | 4 cloves |
| Bell peppers | 8 |
| Fresh rosemary | 2 sprigs |
| Bay leaves | 4 sprigs |
| Sea salt | to taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Total Fat | 13.9 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 17.6 mg |
| Total Carbohydrates | 48.5 g |
| Dietary Fiber | 7.4 g |
| Sugars | 9.4 g |
| Protein | 5.3 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 200°C (425°F). This temperature will help achieve that lovely golden color and tender texture in the vegetables.
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Prepare the Potatoes: In a large saucepan, bring water to a rolling boil. Add a pinch of salt, then carefully toss in the salad potatoes. Allow them to boil for about 5 minutes to give them a head start on cooking.
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Drain and Transfer: Once the potatoes are slightly tender but not fully cooked, drain them well. Transfer the drained potatoes into a large baking tin, providing ample space for the other vegetables to roast evenly.
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Add the Vegetables: To the baking tin, add the butternut squash and red onions. Drizzle in 2 tablespoons of extra virgin olive oil, ensuring the vegetables are well-coated. This will help enhance their flavor and facilitate even roasting.
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Initial Roasting: Place the baking tin in the preheated oven and roast the vegetables for 10 minutes. This initial roasting will begin to develop their flavors and textures.
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Incorporate Garlic and Peppers: After the first roasting phase, remove the baking tin from the oven. Carefully add the remaining 1 tablespoon of olive oil, followed by the minced garlic and diced bell peppers. Toss in 2 sprigs of fresh rosemary and 2 sprigs of bay leaves for an aromatic boost.
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Continue Roasting: Return the tin to the oven and roast the vegetables for another 15 minutes. This step allows the flavors to meld and intensify.
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Final Touches: After 15 minutes, check the vegetables for tenderness. If they need a little more time, continue roasting for an additional 10 to 15 minutes, turning them occasionally. You want the edges to become slightly charred, which adds a delightful depth of flavor.
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Serve: Once all the vegetables are tender and beautifully caramelized, remove the baking tin from the oven. Drizzle any remaining olive oil over the top, giving them a final touch of richness. Serve immediately and enjoy the delightful aroma and taste of your oven-roasted vegetables.
This oven-roasted vegetable dish pairs wonderfully with a variety of main courses and is an excellent choice for gatherings or family dinners. Its enticing blend of flavors and textures is sure to impress your guests while also providing a healthy and satisfying side.
Enjoy your delicious oven-roasted vegetables with rosemary, bay leaves, and garlic!
