Side Dish ‘n’ Saturdays: Herb Roasted Vegetables

Herb Roasted Vegetables


Serves 4

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.

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