Adding A Seasonal Twist To Roasted Vegetables
Roasted Vegetables are just about one of the easiest things to cook for a side dish. You throw whatever you have into a baking pan and roast on 425 for about an hour. I usually go a bit longer – maybe 80 minutes or so – because I PACK the pan to its limit. Typically, I use potatoes, carrots, onions, celery and garlic.
Since I had some butternut squash and apples I decided to chop them up and add them to the mix last night. Toss with salt, pepper and olive oil and voila! You have your vegetable and your starch!! Goes with ANYTHING and I mean ANYTHING.
If you want to add some herbs – consider rosemary, basil or Oregano.
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October 11, 2016
September 27, 2016