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Roasted Vegetable Medley

The secret is in the coating! The coating can be used to roast a wide assortment of vegetables!

Author Tammy

Instructions

  1. Roasted Vegetable Medley

    Yield: 2 to 4 servings

    This coating works great for potato wedges, Brussels sprouts, yellow squash, zucchini, egg plant, and mushrooms too -- individually or as a mixed medley!

    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!