I recently got a few sprigs of fresh rosemary from my friend's backyard...and have been looking forward to roasting some red potatoes with them. Today, I came across this recipe for "
Moroccan Mint Roasted Vegetables" from a great food blog -
101cookbooks.com. Well, there was no rosemary, but after a quick "rosemary roasted vegetables" search, I came up with a suitable idea from
Epicurious. A few potatoes, a couple of carrots, and some asparagus in olive oil and sea salt for 20 min at 400. Then I added some smashed garlic, pepper, and rosemary for another 20, and I came up with a delightful dinner.
I also opted for the 101 Cookbooks idea to add some plain yogurt. I used greek, with a little more sea salt and a spray of lemon juice. Sometimes, the unexpected is exceptional! And I'm looking forward to trying the roasted vegetables in the Moroccan style.
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| Photo credit: 101cookbooks.com |
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