Roasted Carrots and Zucchini


Carrots and zucchini to serve your desired number
Olive oil
Seasonings of choice (I like Mrs. Dash's Garlic and Herb Seasoning Blend)
Salt and Pepper


Preheat oven to 425. Cut your veggies into 3-inch sticks, making sure they are even in thickness. Place veggies in a boil and drizzle with olive oil (not too much) and add seasoning, including salt and pepper, lightly toss. Spread veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Seasoning suggestions: Go with the usual salt and pepper and branch out to one or two of the following : paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

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