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Roasted Vegetables with Rosemary – Colorful and flavorful side dish that will help anyone get their daily dose of veggies.
I used to hate chopping up vegetables.
Maybe it's because my mom said I was too slow, maybe it's because I can be really uncoordinated and end up cutting my finger or maybe because it was before the days that I discovered my favorite knife.
Now though, I find it pretty meditative. I still prefer to buy some vegetables pre-cut (like butternut squash) but for the most part it's not so bad anymore.
Sometimes, I go a little overboard when I buy food. Then I have to invite friends over to help me eat because I'm only one person.
I didn't use all of what's pictured below for my roasted vegetables, but I used a good bit of it. You can get creative with what veggies you want to put in, just keep in mind how big your pan is. I used about 12 cups of veggies for a large casserole dish.
One thing I still hate doing is the dishes. If someone wants to exchange meals for doing my dishes, I'm accepting applications.
The new Palmolive® Fusion Clean™ makes doing the dishes a little easier. I had the opportunity to try their new line (can be found at your local Kroger) that is their most powerful formula yet, made specifically for cleaning up even 24 hour stuck on food.
So if you're like me and don't get around to the dishes right away, this is super helpful. The new ultra-concentrated formula cleans 2.5 times more dishes than the non-concentrated formula and will let you cook up a storm and give you a modern twist on cleaning. I used the Baking Soda & Lime version, but it's also available in Grapefruit.
Use this link to find a Kroger store near you. From 6/12/16 to 6/25/16, get $0.50 off any bottle 22oz or bigger, and from 7/24/16 to 8/6/16 there will be a future offer for $0.25 off any Palmolive.
This way you can enjoy your roasted veggies without worrying about the dishes. At least right away.
Watch the video! : https://youtu.be/0JuMxbrV_Sc
Roasted Vegetables with Rosemary
- 1 medium red onion , diced
- 3 cloves garlic , minced
- 1 zucchini , sliced
- 1 yellow squash , sliced
- 1 red bell pepper , chopped
- 1/2 eggplant , chopped
- 1 cup chopped mushrooms
- 1 small bunch of asparagus , chopped
- 1 cup chopped butternut squash
- 1 cup baby potatoes
- 1 cup baby carrots
- 1/2 cup olive oil
- salt and pepper to taste
- fresh rosemary
- Preheat oven to 425°F
- Add all chopped veggies to a large casserole dish. Cover with olive oil, toss until combined. Top with salt, pepper, and fresh rosemary.
- Bake for 30-40 minutes, stirring once in between.
- Top with additional rosemary and serve.