Roasted Vegetable Medley
This almost felt too simple of a recipe to share, but my husband convinced me. Everyone roasts their vegetables a little differently, adding different spices and herbs. This is my most commonly used spice blend for simple roasted vegetables but you can use whatever spices you like. This is an excellent side dish of choice for any occasion. Add a few springs of rosemary for woodiness, maybe a light drizzle of honey and soy sauce for an Asian twist; whatever you like, really. Make this dish your own, or use mine and let me know how you like it! Enjoy.
Roasted Vegetable Medley
Serves 6
Ingredients:
1 head of cauliflower, roughly chopped
1-2 carrots, chopped
12-14 baby yellow potatoes
3 tablespoons oil of choice
1 1/2 teaspoon salt
2 tablespoons Mrs. Dash Original spice blend
Chopper parsley, for garnish (optional)
Directions:
1. Preheat oven to 400 degrees F.
2. Place all chopped vegetables into a large rimmed baking dish; the vegetables should not overlap, otherwise they will steam instead of crisp up. Add the oil, salt and Mrs. Dash Original spice blend, and mix until all vegetables are evenly coated.
3. Bake for 35-40 minutes, until vegetables are fork tender. Taste for salt. Garnish with chopped parsley, if using. Enjoy.
All content is my own unless otherwise stated.