Rosemary Roasted Vegetables

I had the great idea of doing a freeletics workout this summer. I tried to get into it, but I would be lying if I said I actually enjoyed it. I was usually glad when they’re over and I’m a tad embarrassed that I felt that way doing the “Endurance” level, which is the easiest level. As in, I’m not even doing burpess, but sprawls, and had an incredibly hard time while doing so. And here I thought I was actually sort of “fit”.

Doing freeletics is one thing, but doing it when it’s 35°C outside is another. It was so incredibly hot this summer and for some reason I just get really crabby when it’s too hot. know, I should be stoked, but, I don’t know, it just makes me feel all icky and sweaty and puffed up, for whatever reason.

Now it’s getting colder and I am starting to crave a little warmth again. I guess there’s really no way to be satisfied with weather, is there?

Which is why this easy summer dinner dish is perfect for really hot days or cold days, depending on what you pair it with. Yes, it involves turning on the oven, but the time spent slaving away in the kitchen is minimalized. You simply prep the dish, push it in the oven, perhaps stir through half way through and then you’re done with dinner. Super easy, super quick, and extraordinarily healthy, considering you’re just having veggies for dinner.

Did I mention potatoes count as veggies?

Fun fact: When my boyfriend and I first moved in together, I’d always have to stress that I wanted veggies along with everything else we’d be having for dinner. He knows me well enough to know that meat isn’t the main part of the meal for me, but that my plates basically consist of a bit of everything…and a whole lot of salad or veggies. Hence, it’s very important not to forget making them when cooking. Once, he forgot. That was a sad day for me. His excuse was: “But potatoes are veggies!”

And, he’s right. But it’s just not what I consider a side of veggies. How was he supposed to know, you ask? You’re obviously male.

Anyways, here’s what I consider a fair proportion of potatoes to other veggies:

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There are some taters there, but also a whole zucchini, half a large carrot, a pepper, an onion and loads of garlic. And rosemary, of course. I absolutely adore that herb, I could have it all the time. I’m serious. Good thing my boyfriend planted some on our balcony. He knows me so well. 🙂

Roasted Rosemary Vegetables

  • Servings: 2
  • Print


  • 3-4 medium sized potatoes
  • 1 zucchini
  • 1 carrot (or half of a very large one)
  • 1 bell pepper
  • 2 cloves of fresh garlic
  • 1 yellow onion
  • 2 twigs of rosemary
  • 2 Tbs. olive oil
  • 1 tsp. coarse sea salt
  • 1 tsp. paprika
  • 1/2 tsp. freshly ground pepper


1. Preheat the oven to 200°C (390°F).

2. Prepare your veggies and cut into wedges or coins or whatever shape you’d like. Make sure zucchini and carrots aren’t sliced too thinly, though. Quarter the onion and crush the garlic cloves.

3. Mix the veggies with the olive oil, the sea salt, paprika and pepper in a big bowl. Remove the rosemary from the twigs and stir through.

4. Spread out on a baking tin lined with baking parchment.

5. Roast for 20 minutes, then take out and stir around. Place back in the oven for another 10-15 minutes, until desired crisp- and brownness.

6. Serve with some dip on the side.

I made a mean tzaziki as a dip this summer, as my boyfriend wasn’t home so there was nobody I could kill with my garlic breath. But I’m sure a tomato salsa would go well as well, or perhaps deliciouslyella’s mango-avocado salsa? Look that one up if you’ve never tried it, it’s a game changer.

Now, as it’s getting colder, I imagine this would taste great with a side of rice and tomato sauce or a bowl of steaming pumpkin soup.

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Of course, you don’t need to use the veggies I used. I’m sure mushrooms would work well, too, or some corn. Feel free to switch it up, just make sure you slice hard veggies thinly and soft veggies thicker, so that the baking time is approximately the same.

2016-08-24 18.40.41

Like I mentioned, I had tzaziki on the side this summer. This is about half of the portion of veggies I roasted, and I had almost 3/4 of the whole tin. So, if you’re making this without a salad or some sort of meat on the side, I suggest you don’t think of it as 2 servings. It’s more like almost one serving.

2016-08-24 18.40.50

‘Cause seriously, who could resist that goodness!?


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