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Roasted Rosemary Vegetables

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Use red potatoes and leave the skins on for best flavour and the most nutrients.

Roasted Rosemary Vegetables

Ingredients Needed For Roasted Rosemary Vegetables
*8 medium organic potatoes
*6 large organic shallots or small yellow onions, peeled and sliced
*3 large cloves galric, slivered
*2 to 3 tbsp Spectrum organic extra-virgin olive oil
*1/3 to 1/2 cup fresh rosemary leaves, stripped from stems

Directions To Prepare Roasted Rosemary Vegetables
Preheat oven to 350 degrees.
Wash and cut the potatoes into quarters.
Place in a large, glass baking dish.
Sprinkle with the shallots and garlic and toss with the olive oil until well-coated.
Sprinkle with salt and rosemary, tossing again lightly to combine.
Bake for 50 to 60 minutes until potoates are browned.
To have all sides browned, stir once during cooking.

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Friday, February 23, 2018, 4:46 pm

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