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Showing posts from January 6, 2015

Tuesday's Cupboard—My All-Time Favorite Roasted Vegetable Recipe

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Hearty & delicious roasted winter veggies with fresh herbs




A super-tasty way to combine veggies any time of the year!  Feel free to substitute 2 to 3 zucchinis in place of the kalettes &/or brussel sprouts.  I've also added yellow & red cherry tomatoes and cut-up summer garden tomatoes to the mix. This recipe will make your kitchen smell wonderful!!

Troi's Roasted Veggies

Preheat oven to 375° 2 tablespoons olive oil  (I use 1 T. infused olive oil (lemon, basil or galic) + 1 T. regular olive oil; if you don't have infused oil, use 1 T. olive oil + 1 T. canola or peanut oil)1 tsp. chili powder1 tsp. cumin1/2 tsp. kosher or flaked salt OR 1/2 tsp. of garlic & herb Mrs. Dash1/2 tsp. freshly ground black pepper
2 bell peppers (combine red, yellow & green bells)1 Vidalia or Walla Walla sweet onion, cut into chunks1 small bag of heirloom baby carrots (available at Safeway)1 small bag of pre-washed kalettes (a kale + brussel sprout hybrid available at Whole Foods)…