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Wednesday, January 31

Roasted Veggies & Potatoes

ROASTED VEGGIES & POTATOES
From Lindsey Johnson
Whatever I have on hand—carrots, zucchini, broccoli (a new addition!), onions and potatoes are cut into chunks, drizzled with olive oil and sprinkled generously with salt and pepper. I put them in a very hot oven, about 450 degrees F, until they are golden, but not overcooked. About 15 to 20 minutes depending on how thick the veggies are cut. When I feel adventurous in the breath department, I add lots of sliced, fresh garlic. You will be eating your veggies like candy.


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