Tuesday, February 26, 2013

Recipe Corner: Oven Roasted Veggies!!

This is a HUGE family favorite 
around this house!

We have discovered that this is a wonderful
way to cook and serve
ALL the kids LOVE them!

We have used this method for all
sorts of veggies:
brussel sprouts
broccoli & cauliflower mix
green beans

Our two favorites are 
the broccoli & cauliflower mix
the green beans.

Let me know what you think!!

Oven Roasted Green Beans

The players:
(salt, pepper, olive oil & thyme leaves)

(2-12 oz pkgs of WHOLE green beans)

Preheat oven to 425°.
Dump *whole* green beans out onto foil lines cookie sheet.

Sprinkle with olive oil
then toss.
Then spread beans out into a SINGLE layer
on cookie sheet.
Liberally sprinkle with salt, pepper & dried thyme.

(my family goes through 2-12 oz packages a meal!)

Bake for about 10 minutes
then toss
and bake another 10 minutes.

And this is what you get!

Sometimes I will mix it up and add
slivered onion
or mushrooms!

Oven Roasted Broccoli & Cauliflower

1 pkg frozen Baby Broccoli
1 pkg frozen Cauliflower Florets
4 tbsp Olive Oil
1 tbsp Dried Thyme

- Preheat oven to 425°
- Spread frozen veggies out on foil lined cookie sheet
in one even layer
- Drizzle with olive oil (approx 4 tbsp)

- Mix with hands to coat veggies
- Sprinkle liberally with salt & pepper
- top with approx 1 tbsp dried thyme

- Bake at 425° for 15-20 minutes
- Stir halfway through

Serve with a sprinkle of parmesan cheese if desired!

*Tip:  Follow your nose!  Your nose will tell you when 
they are getting done and when they need to be tossed.

1 comment:

  1. We have done this with fresh but not with frozen. I'll have to try it is frozen is definitely better for winter! I often use garlic too and my husband really likes kosher salt. Yum!