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Rosemary Roasted Vegetables - Simple Side Dish To Go With Your Holiday Meal on I Heart Publix

Rosemary Roasted Vegetables – Simple Side Dish To Go With Any Meal

Dec 18, 20200 comments

This post is sponsored by Unilever. All comments and opinions are my own.

I love a big bowl of mashed potatoes  as a quick and easy side….but they are kinda boring. But, a big, colorful platter of Rosemary Roasted Vegetables is anything but boring.

By using potatoes and several different root vegetables, you get a mixture of flavors that pair together perfectly. Plus, I think they just scream fall. All those beautiful colors just beg to be eaten.

Of course if you just throw a bunch of veggie on a pan and roast them, they’ll taste OK. To make them great you need some rosemary and a bottle of Sir Kensington’s Vinaigrette. Together, the flavors combine to add such great taste to what might otherwise be a pretty basic dish.

How about some savings to help you put together a tasty meal? Use that big Publix coupon to get a bottle of Sir Kensington’s Vinaigrette for this and all your other favorite recipes. Look for the coupon in the Winter Family Savings booklet. You can also print that coupon and lots of others and get big savings on everything you need to whip up great meals all season long.

AND…there are even more savings to help you with your holiday meals and recipes. Visit the digital coupon page to clip these coupon too –

Gather your coupons and save at Publix. You’ll get everything you need to serve up your favorite meals.

Rosemary Roasted Vegetables
Author: Michelle
Prep time:
Cook time:
Total time:
Ingredients
  • 3 large sweet potatoes, peeled and chopped into 1″ pieces
  • 3 parsnips, peeled and chopped into 1″ pieces
  • 3 large carrots, peeled and chopped into 1″ pieces
  • 3 beets, peeled and chopped into 1″ pieces
  • 2 lbs baby potatoes, halved
  • 1/2 cup Sir Kensington’s Vinaigrette
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh rosemary, chopped
Instructions
  1. Preheat oven to 425º F.
  2. Toss the veggies with the Sir Kensington’s Vinaigrette, rosemary, salt and pepper then and spread out even on a large sheet pan.
  3. Cook for 45 minutes to 1 hour, until cooked through and golden, stirring half way through cooking time.
  4. Taste and adjust seasoning before serving.

 

 

 

 

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