Thursday, September 8, 2011

Roast Vegetables

My kids ate all of their veggies tonight. Yes, you read that right. ALL of them. Sometimes you just happen upon the right combination from your produce drawer and spice rack. Thought I'd share in case your kids needs some veggies too. 

Roast Veggies | Byard Style 

2-3 carrots, peeled and cut into 1 inch cubes
15-20 french green beans, snapped in half
1/2 white or yellow onion, sliced
8 oz. crimini mushrooms, quartered
8-10 small gold potatoes, quartered
2 tbs. chopped fresh chives
2 tsp. herbs de provence
Sea salt to taste
Ground black pepper to taste 
1/2 c. olive oil 

Combine vegetables and toss with chives and spices. Drizzle olive oil over top, toss again. Season with salt & pepper. Bake at 375 degrees for 50 min to 1 hour, or until potatoes and carrots are tender. 

No comments:

Related Posts with Thumbnails
Related Posts with Thumbnails