I guess I’ll always associate certain foods with certain memories and places, like the smell of rosemary makes me wistful for my teenage years.
Even though those were tumultuous times, that pungent smell will forever be linked to the few cheerful moments I managed to steal.
I ate a lot of lunches at my best friend M’s house, since I tried to spend a lot of time away from home.
I was first introduced to the aromatic rosemary at M’s house, her family loved rosemary – almost every meal I ate at that house had rosemary in it.
I didn’t particularly like it back then. I found the piney smell of rosemary to be overpowering; yet it was oddly comforting.

I would eventually grow to love rosemary, and even learn to use it in other applications – rosemary oil is one of my favourite essential oils to use in body and hair potions.
The smell however, will forever remind of that period, long ago when it made me feel safe.
These days I keep both fresh and dried rosemary around the kitchen, it’s a versatile herb – I use it in baking, desserts, dressings, soups, salads, sauces, teas, for roasting vegetables and anything else I can think of.

I especially love roasting vegetables with a bit of rosemary, this roasted vegetables with rosemary and cumin is a recipe that I go back to over and over again.
It may not sound sensational but tangy smell of the rosemary and the warmth from the cumin really enhances the flavour of the vegetables, and the kitchen smells wonderful.

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Roasted Vegetables with Rosemary & Cumin

INGREDIENTS

• 5 large carrots
• 2 medium bell peppers (red & yellow)
• 1 large red onion
• 1 clove of garlic
• 1 cup chanterelle mushrooms (optional)
• 2 – 3 tablespoons olive oil
• 2 tablespoons of rosemary
• 2 teaspoons cumin
• 1 – 2 teaspoons red pepper flakes
• Salt to taste

DIRECTIONS

1. Preheat oven to 400 degrees F
2. Prep and cut carrots, bell peppers, and onions into even bite size chunks and dump in a large bowl
3. Add garlic and mushrooms, and drizzle with olive oil
4. Add rosemary and cumin
5. Toss and add pepper flakes and salt, and mix well to coat
6. Spread out in a single layer onto a baking dish or pan
7. Roast in the oven for about 15 – 25 minutes, until vegetables are tender and caramelized.
8. Serve immediately and enjoy!

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