Rosemary Roasted Vegetables

We had roast beef for lunch

today so I decided to to roast

some potatoes, carrots and onions.

I used the recipe my Aunt helped

me come up with for our wedding potatoes.

It's a easy recipe that is delicious on roasted vegetables.

 Start with 8 cups of vegetables.

 Mix together oil and seasonings. Toss well.

 Spread out on a large baking sheet.

Enjoy with roast beef or anything.

The carrots are like candy. I ate most of them.

 A comforting Sunday lunch. All that I need is a nap.

Rosemary Roasted Vegetables

 8 cups of vegetables (carrots, potatoes and onions)

1/3 cup olive oil

1 large spring of fresh rosemary, minced

3 blades of fresh chives, minced
(If forgot to add chives but they are a delicious addition)

1 tsp. salt

1 tsp. pepper

1/4 tsp. garlic powder

Mix together oil and seasonings.

Toss oil mixture over vegetables and spread

out on a large baking tray. Bake at 425 for 35 minutes.

Enjoy,

Hope