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Seasoned Roasted
Vegetables
INGREDIENTS:
Use any combination of vegetables and spices
in this recipe.
Vegetables: 4 cups of one or a combination
Broccoli, red potatoes, sweet potatoes, carrots,
onions, peppers, eggplant, zucchini, squash,
acorn squash
Spices: 2 to 3 tsp. of one or a combination
Chili powder, rosemary, cumin, garlic cloves,
grill seasoning, curry powder, Chinese 5 spice,
tarragon, Italian seasoning, sage, parsley,
cinnamon
Oil: 1 tbsp. of olive, canola or corn oil.
DIRECTIONS:
Select one or a combination of
vegetables and toss with 1 tbsp. of oil
and 2 to 3 tsp. of one or a combination of
spices.
Place in a non-stick cooking pan and
roast at 425 degrees F for 20 to 25
minutes.
Before adding vegetables, place foil in
the pan for easier clean up.
Serves 4.
www.theproducelady.org
Seasoned Roasted
Vegetables
DIRECTIONS:
INGREDIENTS:
Use any combination of vegetables and
spices in this recipe.
Vegetables: 4 cups of one or a combination
Broccoli, red potatoes, sweet potatoes,
carrots, onions, peppers, eggplant, zucchini,
squash, acorn squash
Spices: 2 to 3 tsp. of one or a combination
Chili powder, rosemary, cumin, garlic cloves,
grill seasoning, curry powder, Chinese 5
spice, tarragon, Italian seasoning, sage,
parsley, cinnamon
Oil: 1 tbsp. of olive, canola or corn oil.
Select one or a combination of
vegetables and toss with 1 tbsp. of oil
and 2 to 3 tsp. of one or a combination of
spices.
Place in a non-stick cooking pan and
roast at 425 degrees F for 20 to 25
minutes.
Before adding vegetables, place foil in
the pan for easier clean up.
Serves 4.
www.theproducelady.org
Seasoned Roasted
Vegetables
DIRECTIONS:
INGREDIENTS:
Use any combination of vegetables and
spices in this recipe.
Vegetables: 4 cups of one or a combination
Broccoli, red potatoes, sweet potatoes,
carrots, onions, peppers, eggplant, zucchini,
squash, acorn squash
Spices: 2 to 3 tsp. of one or a combination
Chili powder, rosemary, cumin, garlic cloves,
grill seasoning, curry powder, Chinese 5
spice, tarragon, Italian seasoning, sage,
parsley, cinnamon
Oil: 1 tbsp. of olive, canola or corn oil.
Select one or a combination of
vegetables and toss with 1 tbsp. of oil
and 2 to 3 tsp. of one or a combination of
spices.
Place in a non-stick cooking pan and
roast at 425 degrees F for 20 to 25
minutes.
Before adding vegetables, place foil in
the pan for easier clean up.
Serves 4.
www.theproducelady.org
Seasoned Roasted
Vegetables
DIRECTIONS:
INGREDIENTS:
Use any combination of vegetables and
spices in this recipe.
Vegetables: 4 cups of one or a combination
Broccoli, red potatoes, sweet potatoes,
carrots, onions, peppers, eggplant, zucchini,
squash, acorn squash
Spices: 2 to 3 tsp. of one or a combination
Chili powder, rosemary, cumin, garlic cloves,
grill seasoning, curry powder, Chinese 5
spice, tarragon, Italian seasoning, sage,
parsley, cinnamon
Oil: 1 tbsp. of olive, canola or corn oil.
Select one or a combination of
vegetables and toss with 1 tbsp. of oil
and 2 to 3 tsp. of one or a combination of
spices.
Place in a non-stick cooking pan and
roast at 425 degrees F for 20 to 25
minutes.
Before adding vegetables, place foil in
the pan for easier clean up.
Serves 4.
www.theproducelady.org
Find more information about N.C. produce at
Find more information about N.C. produce at
www.theproducelady.org
www.theproducelady.org
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Blog | Facebook | Recipes | Videos