Ingredients
Scale
- 6–8 baby potatoes, halved (multi colored if available)
- 3 small carrots, halved (multi colored if available)
- 1 small beet, quartered
- 5–7 small mushrooms (halved if large)
- 6–8 brussel sprouts, halved
- 1 small parsnip, haved
- 3 cloves garlic with peel
- 1 large sweet onion
Instructions
Prepare the vegetables, wash and cut.
Place on a baking sheet.
Sprinkle or spray vegetables with olive oil.
Stir vegetables to make sure the vegetables are coated with oil. Sprinkle with dried rosemary and thyme. Be generous.
Add salt to taste.
Bake in 400F oven for 40-50 min.
Remove garlic from peel and stir into vegetables.
If desired, sprinkle with a little lemon zest for added flavor. Garnish with fresh rosemary sprigs.
Best enjoyed while warm.