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Honey rosemary roasted vegetable
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| Honey Rosemary Roasted Vegetables | |
| 1 | sweet potato, peeled and cubed |
| 1 | fennel bulb, tops cut off and sliced |
| 1/2 purple onion, sliced | |
| 4 | carrots, peeled and sliced |
| 3 cloves | garlic, peeled and sliced in half |
| olive oil | |
| Kosher salt | |
| fresh ground black pepper | |
| Italian seasoning Dressing | |
| 1 tbsp. | olive oil |
| 1/4 cup | honey |
| 2 tbsp. | fresh rosemary |
| 2 cloves | garlic, chopped fine |
| Kosher salt | |
Preheat the oven to 425F. Place vegetables in a bowl and drizzle with olive oil. Add a generous amount of salt and ground black pepper. Toss together. Then, put vegetables on a baking sheet sprayed with non stick spray. Roast in the oven for 45 minutes or until tender and cooked through well.
While the vegetables are cooking, whisk 1 tbsp. olive oil, 1/4 cup honey, 2 tbsp. chopped fresh rosemary, 2 cloves of garlic (chopped fine), and 1 tsp. coarse ground Kosher salt. (salt to taste - I rarely measure salt. I usually just get a good pinch from my salt dish on the counter so my measurement may be off.)
As soon as vegetables come out and while they are still warm, drizzle the dressing over the top and gently toss to coat.
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