TIME TO ROAST MY VEGGIES AGAIN, YES, FOR THIS WEEK. BOOM!

However, this time I planned roasted rosemary beets, crooked head squash and Little Potatoes Trio. I will not have to worry of which vegetable I am siding with my week meals. I will stuff the squash with cooked ground chicken & cheese, mash the potatoes, use half the beets as a side and the other half cut smaller and add to a salad. Done!
 
Category:  SIDES
Approx. Prep and Cook Time:   45min. to 1 HR.
Approximate Cost:    $5.80 or .73 cents per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__
Servings: 8
 
Ingredients          
3 large beets, peeled cut in cubes 1 to 1 ½ inch ($2.50)
½ bag of Little Potatoes Trio (colored baby potatoes), rinsed and slice in half ($1.20)
1 large crooked head squash, rinsed, cut across, seeds removed ($1.00)
¼ c. Angie’s basting olive oil ($1.00)
Seasoning to-taste, either a bit of salt or my dry seasoning (.10)
 
Directions
Prepare the veggies as I indicated in the ingredients list.
Place in oven safe baking pans.
Drizzle my basting olive oil all over and rub them to cover completely.
Add the herbs of your choice, I added rosemary.
Cover the pans and roast for 45 minutes. Check and keep roasting as needed uncover until tender and golden.
Allow them to cool down, place in glass containers in the fridge to use during the week. Done.
 
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