25 Feb '12, 4pm

Rosemary-Roasted Winter Root Vegetables: Seasonal root veggies get a fragrant toss of rosemary and garlic.

Rosemary-Roasted Winter Root Vegetables: Seasonal root veggies get a fragrant toss of rosemary and garlic.

2. Roast the vegetables for 20 minutes. If they become a bit dry, drizzle with additional oil and add a few tablespoons of water--not a lot, just enough to bump up the moisture. After 20 minutes or so, the vegetables will be browning on top, so turn them with a spoon and continue roasting another 15 minutes, or until the squash is fork tender and caramelized on the bottom of the dish. Remove the baking dish from the oven. Adjust the seasonings and sprinkle with parmesan, if using. Cover the baking dish lightly with foil to allow vegetables to sweat and rest. After 5 minutes, the rosemary should be soft and fragrant. Any leaves remaining on the twigs can easily be pulled off and mixed with the juices.

Full article: http://www.thedailygreen.com/healthy-eating/recipes/rosem...

Tweets

Study: The Scent of Rosemary Can Make You Smarter

Study: The Scent of Rosemary Can Make You Smarter

treehugger.com 28 Feb '12, 12pm

The scent of rosemary wafting from a dish of roasted potatoes is one thing -- but when distanced from the aromas of garlic...

Seasonal recipes: 5 for parsnips | MNN - Mother Nature Network: This cousin to the carrot has a sweet, nutty fla...

Seasonal recipes: 5 for parsnips | MNN - Mother...

mnn.com 23 Feb '12, 9pm

Kashmiri-Style Kidney Beans with Parsnips – Parsnips, chopped tomatoes, canned beans, and a ton of fresh and dried spices ...

#Ecoresorts in the Fiji Islands

#Ecoresorts in the Fiji Islands

daisygreenmagazine.co.uk 26 Feb '12, 11am

Take an eco-slice of paradise this winter part 2 By Kendall Benton Matava In part one last week I took you on a journey to...