1-Pan Rosemary Roasted Vegetables

1 pan creamy roasted vegetables with smoked sea salt and rosemary goat cheese!

1-Pan Rosemary Roasted Vegetables

Course: Sides

Cuisine: American

Keyword: goat cheese veggies, roasted veggies, Rosemary Roasted Vegetables

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: -10

Calories: 141kcal

Author: Ashley

These 1-pan roasted vegetables are lightly seasoned and tossed in a creamy marinated goat cheese. The combo makes for one AMAZING, flavorful side dish. Seriously the best way to eat roasted vegetable from now on.

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Ingredients

1 lb brussels sprouts trimmed and halved
2 cups chopped carrots
2 cups chopped baby red potatoes about 4 small
1/2 large red onion chopped
2 TBS olive oil
1/2 tsp garlic salt
1/2 tsp dried rosemary
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 jar Smoked Sea Salt & Rosemary CHEVOO

Instructions

Preheat oven to 375F.
On large rimmed baking sheet toss together halved brussels sprouts, chopped carrots, chopped red potatoes, and chopped red onion. Drizzle on olive oil and seasonings, then toss again to coat the vegetables in the oil and seasonings. Roast vegetables for about 30-40 minutes, giving them a stir halfway through the baking time.
Once vegetables are done, spoon out about 6-7 cubes of the Smoked Sea Salt & Rosemary, drizzle on about a tablespoon or so of the EVOO from the jar, and toss together.
Transfer creamy roasted vegetables to serving dish, enjoy!

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