Rosemary Roasted Winter Vegetables

Ingredients

• 16 ounces frozen stew vegetables
• 4 garlic cloves
• unpeeled
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 14 teaspoon sugar
• 14 teaspoon salt
• 18 teaspoon pepper

Instructions

1. Preheat oven to 475.
2. Place vegetables in colander and rinse in hot water to thaw.
3. In shallow roasting pan, toss with garlic, oil, rosemary, sugar, salt and pepper.
4. Roast, uncovered, 18 minutes until vegetables are tender and begin to caramelize.