A mother-daughter conversation on food and cooking (mostly)

Friday, August 1, 2008

Roasted Vegetables with Rosemary

I roasted some vegetables last week to go with grilled pork chops, and they were very good. I tossed sweet onions, potatoes, and red and orange peppers with olive oil, salt, and rosemary, then roasted them at 425 degrees until they got nice and brown. Nothing fancy -- just right.

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