Monday, December 10, 2012

Roasted Vegetable Salad with Rosemary Garlic Oil

This roasted vegetable salad is quick and incredibly easy to throw together for a family of four or double for a large crowd. Fresh rosemary blended into olive oil adds the perfect touch of herb flavor that accentuates even more while the vegetables become tender.

Roasted brussel sprouts, pearl onions, fingerling potatoes and green beans coated in garlicky olive oil with fresh rosemary. 

Two Years Ago Today Sausage and Black Eyed Peas with Spooned Cornbread & Tobasco Remoulade

Rosemary Garlic Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
2 garlic cloves

Combine all of the ingredients in a blender and blend until smooth.

Roasted Vegetable Salad
serves 4 as a side dish
1 lb baby potatoes (such as fingerling, red or yukon)
8 oz frozen pearl onions, thawed
20 brussel sprouts, ends trimmed & outer leaves removed
2 handfuls fresh green beans, ends trimmed
1 tsp red pepper flakes
salt and pepper

Preheat the oven to 400.
Prick the potatoes all over.
Combine all the vegetables and arrange in a single layer on a baking sheet. Pour all of the rosemary oil over the vegetables. Season liberally with salt, pepper and red pepper flakes.
Toss all of the vegetables together to coat the oil and vegetables evenly.
Roast for 25 minutes or until the potatoes are tender and caramelized.

1 comment:

  1. So simple and so ridiculously delicious. You're giving me faith that cooking vegan style may not be as hard as I initially thought. Thanks <3


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