Most of my meals either star or feature a bounty of vegetables. So, come the end of the week, I’m left with a few odd carrots, onions and peppers rounding their last leg. What to do with an incomplete stock? None other than bring them all together and make one big plate of baked vegetables. Seasoned with spices and drizzled with olive oil, the vegetables bake to warm, tender perfection and their flavors marry together, creating the best side dish a girl can ask for.
The glow in this baked vegetables dish is in whatever you choose to use as your base. I stuck with carrots, plenty of jalapenos and onions.
Kitchen Sink Baked Vegetables
- Loads of veggies
- Salt, pepper and cumin to taste
- 1/4 cup olive oil
Directions: Preheat the oven the 400 degrees Fahrenheit. Place veggies on a baking dish. Season with spices and drizzle with olive oil. Bake for 30-35 minutes, or until the veggies are tender throughout and not burned.
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