Rosemary roasted vegetables recipe

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps for rosemary roasted seasonal vegetables below. I believe you can do it.

1. Wash the potatoes and cut them into pieces as shown in the picture (the potatoes I bought online from Futian have red skin)

2. Cut the carrots into dice (the organic carrots don’t look very good, but when they are cut, there is a fresh carrot fragrance, which is really long-lost. The carrots I ate when I was a child all tasted like this)

3. Cut the purple sweet potato in the same way as potatoes, and cut the onion into crescent shapes (it is best if all the pieces are of similar size). Put all the ingredients in a bowl, sprinkle with sea salt and freshly ground black pepper, turn the bowl and mix well

4. Peel some lemon zest

5. Add olive oil (it is best to coat it with a layer, otherwise it will dry out easily), drop in half a lemon juice, and then shake the bowl to make it evenly

6. Pour into the baking pan and spread it out. Remove the rosemary from the stem upside down, chop it slightly, and sprinkle it evenly.

7. Preheat the oven to 170 degrees and bake for 30 minutes

8. Take it out, stir it evenly with chopsticks, and bake it in the oven at 170 degrees for 30 minutes, then simmer for a while (the specific baking time depends on the oven temperature of each store. Check it when the time is almost right. If the potatoes are soft and ready to eat, they are OK)

After reading the editor’s introduction, I think many friends will be interested in rosemary roasted seasonal vegetables. Are you tempted and want to try making it yourself?