It’s so easy to show your love for the environment and your family with this delicious veggie dish from lalasweets. Enjoy. xx
As moms I feel like we often struggle with being a “short order” cook. Having to please one child who only eats carrots and the other who stays away from anything green and a husband who looks oddly in the other direction when you mention the word ‘kale’ or ‘leafy greens’. Yet here we are tying to feed everyone healthy….and not to mention ourselves!
On nights that I’m trying to serve everyone a veggie but not wanting to whip up some homemade ‘mashed potatoes’ I always fall back onto this side. It’s a baking dish FULL of different veggies. Almost any and all work! I toss with the ingredients below and voilà: I have a one side dish that each and every person can be “picky” about…pulling out their veggie of choice to eat.
For our family there are always potatoes, because who doesn’t love a potato? My husband won’t touch broccoli, but loves cauliflower. My daughter will eat carrots and sweet potatoes and sweet peppers (go figure?)…and my son is like me and will eat anything that is left over. 🙂
INGREDIENTS:
Any firmer veggies, chopped evenly (butternut squash, carrots, cauliflower, broccoli, red potatoes, asparagus, yams, sweet potatoes, zucchini, yellow squash, bell peppers, etc)
-1 medium yellow or red onion, cut into quarters
-2 cloves garlic, smashed
-Extra virgin olive oil
-1 tsp dried italian seasoning
-1 teaspoon garlic salt
-1 teaspoon paprika
-Pepper to taste
DIRECTIONS:
-Preheat oven to 350 degrees
1. Toss all chopped veggies in a bowl. Include garlic and onion.
2. Drizzle with a decent amount of extra virgin olive oil
3. Season with paprika, garlic salt and pepper.
4. Pour into a baking dish and cover with foil.
5. Bake for 30 minutes covered.
6. Uncover and ‘roast’ for an additional 10-15 minutes or until a light char appears. (To Roast: Turn up the oven to 400 degrees and give veggies a stir halfway through)
7. Serve warm!
with love,
lalasweets
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