Sometimes we run into a dilemma. We have decided on the protein for dinner, however, we are totally undecided about what to add as a side. I had that situation recently, therefore, I decided to open my fridge veggies drawers and BOOM, I found an assortment of veggies that instead of roasting or sautéing just one, I came up with an odd combination. Dilemma resolved! My Pan Roasted Veggies hodgepodge! TOMORROW'S POST, MY COD WITH THIS SIDE!
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $7.10 or $2.36 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __√__ Vegetarian __√__
½ lb. Asparagus ($1.75)
1 small Red onion, chopped (.90)
1 small pk. Baby Bella mushrooms, chopped ($1.60)
2 rainbow carrots, sliced (.50)
1 large jalapeno, sliced (.50)
1 handful of Snow peas, rinsed, pat dry, thread removed (.50)
1 Garlic head, peeled (.50)
2 tbsp. Angie’s Basting Olive Oil (.60)
1 tbsp. ea. of Angie’s Dry Seasonings and Cilantro Lime (.25)
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.