Roasted Veggies

READY IN: 30mins
Recipe by krittylea21

A quick and always delicious for the meal that needs the "just a little extra something".

Top Review by muffin-maker

I used this as a side for our favorite chicken chimichangas, substituting ground cumin and oregano for the dill. I thought it went very well with the chimichangas. Both DD will eat it again - a challenge with any veggies now that they are a tween and teen! Even my husband who prefers raw veggies gave it a review of "It's fine." I'll now pair it with my chimis instead of mexican rice (reducing carbs is a goal for this new year!) Thanks for a great, quick way to prepare these veggies!

Ingredients Nutrition

Directions

  1. Chop cauliflauer, broccoli, and onion into bite-sized pieces.
  2. Combine all ingredients in a large ziplock bag.
  3. Ensure that the bag is properly sealed, and shake around until all veggies are coated.
  4. Spread on a cookie sheet, cook for about 20 min.
  5. at 375 F, or until you can't resist the yummy aroma any longer!

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