How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Baby Vegetables with Rosemary?

You need 5 ingredients. The key ingredients include: 2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions, 5 to 6 garlic cloves, smashed, 1/4 cup extra-virgin olive oil (EVOO) (eyeball it), 3 tablespoons finely chopped fresh rosemary (a handful of leaves), and more.

Is Roasted Baby Vegetables with Rosemary suitable as general?

Yes, Roasted Baby Vegetables with Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Baby Vegetables with Rosemary?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Baby Vegetables with Rosemary Recipe

Name: Roasted Baby Vegetables with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carro…; 5 to 6 garlic cloves, smashed; 1/4 cup extra-virgin olive oil (EVOO) (eyeball it); 3 tablespoons finely chopped fresh rosemary (a handful of leaves); Salt and freshly ground black pepper

Roasted Baby Vegetables with Rosemary – a delicious recipe with total weight, garlic, extra-virgin olive oil, fresh rosemary, Salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions
5 to 6 garlic cloves, smashed
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
3 tablespoons finely chopped fresh rosemary (a handful of leaves)
Salt and freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
382 kcal
Category
General

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Roasted Baby Vegetables with Rosemary

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