Herb Roasted Vegetables
1 package (24 ounces) frozen California-blend vegetables
3 to 4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Prep Day: Combine the spices and herbs ingredients in a snacks size bag and put in pantry.
Serve Day: Place vegetables in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Drizzle oil over vegetables, toss to coat with herbs and spices. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.
I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience.
I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
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