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.
Wednesday, January 31
Roasted Veggies & Potatoes
Posted by Jane Maynard at 10:22 pm No Comments
Categories: eat less meat, Healthy Eats, Recipes, side dishes
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
