Oven Roasted Vegetables with Rosemary, Bay Leaves and Garlic

⏱ 70 mins 🍽 4 serving(s) 🏷 < 4 Hours

This recipe creates a wonderfully fragrant side dish by roasting chunks of potato, butternut squash, red onion and bell pepper with whole garlic cloves, fresh rosemary and bay leaves. The vegetables are parboiled and then roasted in stages with olive oil, allowing each element to become tender and develop slightly charred edges. The result is a medley of sweet, savoury and herbal flavours that pairs beautifully with a variety of mains. The total preparation and cooking time is around 70 minutes, serving four people.

Oven Roasted Vegetables with Rosemary, Bay Leaves and Garlic

Ingredients

  • 1 lb salad potatoes, cut into 2-inch chunks
  • 1 lb butternut squash, seeded and cut into wedges
  • 6 small red onions, quartered
  • 4 tablespoons extra virgin olive oil
  • 8 cloves garlic, unpeeled
  • 2 red romano bell peppers, seeded and cut into chunks (long ones)
  • 4 sprigs rosemary
  • 4 sprigs bay leaves
  • sea salt

Method

  1. Heat your oven to 200*C 425*F.
  2. Boil a large pan of salted water, then cook the potato chunks for 5 minutes.
  3. Drain the potatoes and transfer them to a large roasting tin.
  4. Place the squash wedges and quartered onions in the tin with 2 TBs of the olive oil.
  5. Mix everything to coat in the oil, then roast for 10 minutes.
  6. Pour 1 extra TBS of oil into the tin, then add the unpeeled garlic cloves, pepper chunks, 2 rosemary sprigs and 2 bay leaf sprigs.
  7. Return the tin to the oven and roast for 15 minutes, then add the remaining herb sprigs and roast for a further 10 to 15 minutes.
  8. Gently turn the vegetables now and then during cooking until they are tender and have some charred bits.
  9. Drizzle the last of the oil over the cooked vegetables before serving.

Nutrition (per serving)

Sodium17600 mg

Recipe details

Category< 4 Hours
AuthorMarieRynr