This side dish is so pretty you may only want to look at it, but I assure you it’s worth taking in, too.
Red Peppers:
2 red peppers, cut into strips
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Carrots:
4 large Carrots, peeled and cut into chunks
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon ground ginger
Yellow Squash:
Three yellow squash, washed and sliced
2 tablespoons olive oil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
Broccoli:
124 ounce bag frozen broccoli
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dehydrated garlic flakes
Red Onion:
2 Red Onions, cut into wedges
2 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions:
You will need five zip lock bags
1. Pre-heat oven to 450°. line 2 baking sheet with a lumen foil and set aside
2.Please ingredients for each vegetable and separates a black bag is ill and coat vegetables evenly in oil on spices.
3. Spread the prepared baking sheet in a single layer working in batches if needed
4. Roast for 30 minutes
Photo by Chay Berger
Featured in the Whisk by Ami Magazine
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