Roasted Vegetables

Yay! I finally got to cook tonight! It has been a weird week, so I haven't cooked much. Tonight Josh grilled chicken for us and then we had roasted veggies, roasted potatoes and apples for sides. It was a pretty healthy and tasty meal!



Roasted vegetables are my favorite go-to side! They're always flavorful and a great way to get my veggies! Fresh produce always goes bad at my house, so I prefer frozen!





Roasted Vegetables (serves 4)


1/2 bag frozen brocolli


1/2 bag frozen carrots


1/2 bag frozen non-breaded okra (optional, but good)


1/4 bag frozen pepper stir fry mix (r,y,g peppers and onions)


2 squash or zuchinni, sliced (if you want to use some fresh veggies)


1/2 cup (or enough to liberally coat veggies) Extra Virgin Olive Oil (EVOO)


Kosher Salt (or regular salt)- to taste


Pepper-to taste


1 tsp. dried rosemary





Preheat oven to 375 degrees. In a large bowl, combine all ingredients. Toss until well coated. Add more seasonings and EVOO as necessary. Pour onto large cookie sheet and spread into a single layer. Bake for 1 hour, tossing veggies occasionally, or until veggies are nicely browned.





My quick version: combine all ingredients in a large pot and cook over medium-high heat, stirring often, for about 15 to 20 minutes or until vegetables are nicely browned.