garlic infused olive oil
salt and pepper
Springs of rosemary
- pre-heat oven at 425 F
- cut vegetables and coat with garlic infused olive oil, salt and pepper
- arrange the vegetables in baking tray and roast for 20 minutes
- keep turning the vegetables in between
- add chopped rosemary towards the end of roasting
- transfer the vegetables in a serving bowl.
- add lime juice and chopped parsley
- serve it with salad, brown rice or marinara pasta !!