Isn’t it easier when you have dinner done quicker and healthier? Sure. A big help is when you have your sides prepared ahead of time in the fridge. When you come home, just work on your protein, a salad and boom, dinner ready in under 30 minutes.
Approx. Prep and Cook Time: 45 minutes
Approximate Cost: $5.55 or .93 cents per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
Servings: at least 6 serving
6 rainbow carrots, peeled and ends cut and discarded ($1.75)
10 to 12 baby potatoes, rinsed ($1.20)
2 large beet roots, rinsed, scrubbed, peeled, cut in bite sizes and cook in foil ($2.00)
2 ½ tbsp. Angie’s basting olive oil (.50)
Angie’s dry seasoning to-taste (.10)
Preheat your oven at 375 degrees. You’ll need a roasting pan of your choice.
Prepare all the veggies as I indicated under the above ingredients list. Add to the roasting pan and then rub with them generously with my basting olive oil.
Roast uncovered for 40 minutes, then uncover and continue roasting until the veggies are golden brown, just few more minutes, depending on your oven calibration. Use what you need today and refrigerate what's left for the week.
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
ABOUT THE Author
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.