Beer Roasted Veggies

By jedrew_52

Ingredients

• 1 cup good quality beer
• 1 cup 1/4-inch julienne carrot strips
• 1 cup fresh corn kernels
• 1 cup fennel, quartered and thinly sliced
• 2 tbsp. extra virgin olive oil
• 3 cloves minced garlic
• 1 large thickly sliced red onion
• 1 cubed red bell pepper
• 1 tbsp. fresh rosemary, chopped
• season to taste with salt

Details

Servings 1
Adapted from raleys.com

Preparation

Step 1

Directions

Toss together 1 cup each: good quality beer, 1/4-inch julienne carrot strips, fresh corn kernels, quartered and thinly sliced fennel, 2 tbsp. extra virgin olive oil, 3 cloves minced garlic, 1 large thickly sliced red onion and 1 cubed red bell pepper on a large baking sheet. Cook at 400°F for 30 minutes or until excess liquid has cooked off, stirring occasionally. Sprinkle with 1 tbsp. chopped fresh rosemary and season to taste with salt.