I use this sauce on all my roasted veggies. My favorites being potatoes, parsnips, yams, fennel, and bell peppers. Its not really a marinade because you do not need to let is soak for any amount of time (even though it would probably taste better that way), it is rather a cooking sauce that gets soaked up by the veggies as they cook. Its heaven. —Kristina's Cooking
Enough for 4 Cups of Chopped Veggies
Garlic Cloves, Pressed
Extra Virgin Olive Oil
Dried Ground Rosemary
Red Chili Pepper Flakes (more if you like it spicy)
In This Recipe
Mix ingredients together. Roast with any cut vegetables on a baking sheet at 350° for 45 minutes to an hour. Enjoy!