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Oven-roasted Veggies

Roasting veggies are probably one of my favorite ways to eat vegetables. Carrots and onions being one of my favorite combos. I love the simplicity of these types of dishes and the wonderful flavor that they deliver. You don't need much to make your veggies taste incredible. I love a light drizzle of olive oil, a sprinkling of fresh herbs and a couple dashes of salt and pepper. That's it!! So simple and beautiful.
During the fall and winter months I use my oven like a mad woman. The heat and smells just make my entire home feel so comfortable and heartwarming.
The recipe below is just carrots and onions but feel free to throw in some cubed or baby potatoes. Or even some big cloves of garlic! You could even switch up the herbs. Of course you could use dry herbs but I always recommend fresh. It's really a versatile recipe.
This makes a large enough amount to feed about 4 people, or 2-3 if you're serving it on it's own (which I have done many times! It's so filling!). This would also be good alongside some quinoa or  a big salad.

Roasted Veggies

2-3 yellow onions, peeled and quartered

1-2 lbs carrots, washed and cut into 1 1/2" pieces

1 Tblspn chopped fresh rosemary (You could also use thyme, oregano or sage!)

1-2 Tblspns olive oil

Salt and pepper, to taste

Preheat your oven to 450.
Put your veggies in a large bowl and drizzle with the olive oil. Mix around with your hands until all the pieces are coated.
Sprinkle the rosemary onto the veggies and mix around a bit more.
Place the veggies in a single layer on an ungreased baking pan. Season with salt and pepper.
Roast the veggies for approximately 25-30 minutes until fork tender. You can always stir them around a bit about halfway through to get them nice and golden.


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