Roasted Vegetables
A tasty alternative to ‘just plain vegetables’; experiment with your choice of vegetable blends and seasonings to find your favorite.
| Prep Time |
| 5minutes |
| Cook Time |
| 30-45minutes |
|
|
Ingredients
- 3cups Normandy Blend vegetables, raw or frozenBroccoli and cauliflower florets, sliced carrots, zucchini and yellow squash
- 2TBSP olive oil
- 1TBSP Italian seasoning
- 1/2tsp garlic powder
- 1/2tsp onion powder
- sea salt
- ground pepper
- toasted sesame seeds
Instructions
- Place vegetables in baking dish. I prefer a deeper dish to make it easier to toss the veggies without flipping them out of the dish.
- Drizzle the olive oil over the vegetables.
- Sprinkle the seasonings over the vegetables. The amounts I listed are suggestions and can be adjusted to suit your taste.
- Toss the vegetables until the oil and seasonings are evenly distributed.
- Place the baking dish in the oven at 350° uncovered.
- The veggies will take at least 30 minutes and need to be tossed a couple times during cooking. They may need longer depending on how crisp or soft you prefer. If you want them a little browned, turn the broiler on for a few minutes at the end of the cooking time.
Recipe Notes
