Oven Roasted Vegetables Snider’s style

We like our vegetables too!  Oven Roasted Vegetables are a perfect side for any meat dish.  Preparation is simple and can be done a day ahead. The flavors melt together in a way that make your taste buds go “wow” and you kitchen smell divine!   We like to serve ours with Snider’s Hunter sauce.

Ingredients

• 3 lbs of small potatoes, we love whole Yukon or cut larger potatoes in quarters
• 1 sweet yellow onion, chunked or smaller slices
• 2 lbs baby carrots
• 6-8 peeled garlic cloves
• Fresh rosemary or dried, add to flavor preference
• Extra virgin olive oil
• Snider’s Porterhouse Rub (or Double Secret)
• Kosher salt and coarse ground pepper

Method

• Preheat oven to 475 degrees
• In a large bowl combine all the all vegetables
• Coat the vegetables in olive oil and season using salt, pepper, and Snider’s Porterhouse Rub as desired by tossing the vegetables in bowl, add in Rosemary leaves.
• Evenly spread the coated and seasoned vegetables in a large roasting pan
• Roast for 35-40 minutes in the preheated oven, stirring occasionally
• Pull and serve when vegetables are cooked through and potato’s are fork tender