Recipe

Herb Roasted Veggies

by Christine Raitt
Thanksgiving is right around the corner and every year I make the feast, but this year I have a newborn and a toddler; getting busier every year with a growing family. So every year I try to think of ways to deliver the feast without all the work, like the year I made a Thanksgiving meal in 1 hour.
Herb roasted veggies is one of my quick side dishes, getting it done in 20 minutes or less. This time I used brussel sprouts and baby carrots both bagged and prewashed from the grocer. I pretty much buy most of my veggies bagged and prewashed. It makes all the difference in the world to a new mom. Ain’t nobody got time to wash and chop veggies!

 

Herb Roasted Carrots and Brussel Sprouts
Serves: 3-4
Prep time: 5 mins
Cook time: 15 mins

Ingredients:
1 bag prewashed brussel sprouts
1/2 small bag baby carrots
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp dried herbs 
2 Tbs olive oil

Preheat oven to 425 F
Cut sprouts in half or in quarters for larger sprouts. 
Toss everything in a roasting pan ensuring all the veggies get good coverage of seasonings and oil. 
Roast in oven at 425 F for 15 minutes and flip veggies halfway through to cook evenly.

 

 

 

 

 

 

 

 

 

That’s it! It’s really just 5 mins of work while the oven does the rest so you can work on the other sides while this is going.

Try usung different veggies if you like, just make sure they are all somewhat the same size so they all cook evenly. Some other good veggies to use or to add on are broccoli, cauliflower, thinly cut squash, bell peppers, and smaller cubes of potato so they all cook in just 15 minutes. Enjoy!

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