Easy Roasted Vegetables

May 06, 2015

An easy recipe for roasted vegetables with potatoes, corn, sweet snap peas and rosemary but can easily switch out for seasonal vegetables.

8 oz Sweet snap peas
2 teaspoons chopped rosemary (rosemary powder can also be used but still have fresh rosemary for garnish)
2 tablespoons olive oil
8 oz baby carrots
16 oz honey gold potatoes. (Those potatoes that are two bites, cut them in half lengthwise)
2 stalks of green onions

1. Heat oven to 450 degrees 2. Wash and scrub potatoes 3. Put together potatoes and carrots in a bowl 4. Add 1 tablespoon of olive oil and 1 teaspoon of rosemary 3. Add salt and pepper to taste 4. Mix...
See the full directions on my site

Nutritions

Calories
3040

Sodium
10216mg
425% DV

Fat
63g
98% DV

Protein
39g
79% DV

Carbs
584g
198% DV

Fiber
26g
104% DV