Roasted Vegetable Medley

Yield: 2 to 4 servings

This coating works great for potato wedges and Brussels sprouts too! For variation try on wedges (or add slices or a dice to the mix) of yellow squash, zucchini, egg plant, or mushrooms too!

Vegetables:
1 cup broccoli florets
1 cup cauliflower tops
1/2 cup shredded carrots
1/2 cup frozen Potatoes O’Brien hash browns, thawed

Coating:
3 to 4 Tablespoons Olive Oil
3 green onions finely chopped
1 or 2 galic cloves, minced (or to taste)
1/2 teaspoon salt or salt substitute
1/4 teaspoon ground black pepper (or to taste)
1/8 teaspoon red pepper flakes OR 1/16 teaspoon ground cayenne (optional)
paprika
oregano

Line a large baking sheet or baking pan with foil and set aside. Preheat oven to 425 F degrees.

Combine coating ingredients in large mixing bowl.

Add vegetables and toss to coat well.

Spread evenly onto baking sheet. Sprinkle with a light dusting of paprika and oregano.

Bake for 25 to 30 minutes on center rack; toss/turn veggies after the first 15 minutes — or bake until it is sizzling and the coating has turned golden.

Allow to sit for 3 to 5 minutes, toss, and place in or on serving bowl or platter. Enjoy!