Thursday, April 17, 2014

Roasted Vegetables

Remember when Shelby and I made a meal all from the Farmer's Market?

Well we were craving it again...and this time, we just decided to hit up the grocery store and get as many vegetables we could think of that would taste good roasted.

Yes, it was super pretty and super easy, too.

We got: broccoli, carrots, sweet potato, parsnips, shitake mushrooms, cherry tomatoes, pearl onions and garlic. We cut them all up and tossed them in a big bowl with Olive Oil, Garlic Salt and Pepper. Then we cooked it in the oven at 375 degrees Fahrenheit for an hour. 

Shelby made some pasta to eat hers with and I served it alongside some left over roasted chicken.

And it was soooo good. I think this is going to be a staple that will adapt as the seasons, and vegetables avaialble, change!

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