The Chew: Roasted Vegetables With Rosemary Recipe

The Chew: Roasted Vegetables With Rosemary

The co-hosts of The Chew were in the kitchen with the Jones family, who bought their two favorite Thanksgiving side dishes to share. They made their Scalloped Potatoes with Chorizo and then a lighter recipe, making Roasted Vegetables with Rosemary. Both are perfect for adding to the table on Thanksgiving, or any other family family get together.

To get the recipe for Roasted Vegetables with Rosemary, click next page.

The Chew: Roasted Vegetables With Rosemary Recipe Ingredients

• 2 cloves garlic – minced
• 1 yellow squash – cut into large chunks
• 2 C butternut squash – cut into cubes
• 1/4 C olive oil
• 1/2 tsp pepper
• 1 medium yellow onion – peeled and cut into quarters
• 2 sprigs rosemary – leaves only
• 1 green zucchini – cut into large chunks
• 1 C organic baby carrots
• 1/2 tsp salt

The Chew: Roasted Vegetables With Rosemary Recipe Directions

1. Preheat oven to 450 degrees
2. Line a baking sheet with aluminum foil
3. In a large bowl, add the garlic, onion, rosemary, zucchini, squash, butternut squash, olive oil, carrots, salt, and pepper
4. Toss to combine
5. Spread vegetables in an even layer on a baking sheet
6. Roast for 45 minutes to an hour, until vegetables start to caramelize