PART 1 OF 2: MORE OVEN ROASTED VEGGIES

Again, I am working on my oven roasted veggies for this week. Is so easy to clean, peel and roast the veggies of your choice at one time. It’s a big saving on electricity, gas, whatever you use, and a convenient way to cook a meal fast during the week. Stay tuned for tomorrow and you’ll see what I mean.
 
Category:  Entrée-Side Dish
Approx. Prep and Cook Time: Under 1 hour
Approximate Cost:  $7.70 or $1.93 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian
Servings: 4
 
Ingredients
1 small cauliflower head broken into medium size pieces ($2.45)
5 carrots ($1.00)
1 garlic head (.50)
2 c. whole Brussels sprouts, cleaned and outer leaves removed ($1.50)
½ c. Angie’s basting oil ($2.00)
1 tsp. Roasted garlic and herbs (.25)
 
Directions
Peel the carrots and cut them in half if they are too long for your baking pan.
Cut the Brussels sprouts ends and remove all the outer leaves. Slice the garlic in half.
Place all the veggies in a baking mold, and drizzle with my basting oil and Roasted garlic and herbs seasoning. Rub them well ensuring that the basting oil covered them all over.
Cover with foil paper and roast at 400 degrees for 45 minutes. **
Remove the cover and continue to roast until the veggies turn golden to your taste.
 
**The veggies will cook faster if they are cut in similar sizes. Also, adjust your oven heat accordingly, all ovens work differently.
 
TOMORROW’S POST, HOW I WILL USE SOME OF THESE VEGGIES WITH SALMON STEAKS!