Hey everyone, happy Thursday! It was a nice change to finally have some rain early this morning since SoCal really needed it. Hope you were careful out there since you know what happens when it rains. People drive either too fast or too slow and it can get hectic out there. I just checked the forecast for the OC and it’s supposed to rain all though out the weekend. I was hoping to grill up some bison burgers with my bf but now we’ll have to see if that’s possible.
And now that the weekend is approaching with possible rain through out the whole weekend, I wanted to share this awesome oven roasted veggie recipe with you all. How about cooking in and avoid the rain and the weekend crowd! 🙂
We went to Costco a while back and got a big bag or organic baby carrots, bell peppers, and a bag of potato medley. I have never seen an actual purple potato before so I was so amused by the vibrant color. The only time I saw a purple colored potato was the Terra Blues Potato Chips.…
Well anyways, here’s the recipe for below! It’s really quick and simple and all you have to do is prepare it and let the oven do all the cooking!
Oven Roasted Veggie Recipe:
Makes about 4-6 servings
6 Cups Organic Baby Carrots
2-3 Lbs Potato Medley, cut into 4 pieces
1/3 cup extra virgin olive oil
6 cloves of garlic
2 tablespoon course sea salt
Freshly ground black pepper
2 bell peppers cut into small slices
Preheat oven to 400°
Rinse potatoes, carrots, and bell peppers and dry with paper towel
In a small bowl, combine olive oil, minced garlic, pepper, salt, and mix.
Pour over veggies and toss with wooden spoon.
On a large nonstick baking pan, spray cooking spray and spread veggies as evenly as possible.
Roast for about 30 minutes or longer until potatoes are tender when poked with a fork while tossing occasionally.
We like to eat this with the oven roasted pork loin in which I will post the recipe soon!