Martinez Made
  • Home
  • About Me
  • Blog
  • Contact
  • Pricing and Ordering

Roasted Veggies

8/24/2018

0 Comments

 
Picture
This is incredibly simple. But ever since we went to Rebecca Hicks’ house and she served us roasted vegetables, I’ve been wanting them all the time. So here’s a very simple very easy way of roasting some. Let’s make roasted vegetables together...
Today I’m using: 4 Shishito Peppers, 1/2 an orange Bell Pepper, about 4 oz Baby Bella’s, 1/4 of a White Onion, 2 Carrots, 1/2 a Bunch of Asparagus, 1/2 a Zuchinni, 1/2 a Crown of Broccoli.
You can use any vegetables you like, though.
Picture
Wash and cut all the veggies into bite size pieces.
Picture
Place them all in a cast iron or an oven safe dish.
Picture
Drizzle about 2 Tablespoons of Olive Oil on top.
Picture
Followed by a 1/2 teaspoon of salt.
Picture
1/2 teaspoon Paprika
Picture
1/2 teaspoon Pepper
Picture
1/2 teaspoon Garlic Powder.
Picture
1/2 teaspoon Onion Powder
Picture
Stir it all together.
Picture
Picture
Picture
Picture
Bake at 425° for about 20-30 minutes stirring halfway.
Picture
Picture
0 Comments



Leave a Reply.

    Categories

    All
    Breakfast
    Cookies
    Dessert
    Dinner
    Doughs
    Drinks
    Extras
    Lunch
    Pasta
    Sides
    Whole 30

    Archives

    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017

    RSS Feed

Proudly powered by Weebly
  • Home
  • About Me
  • Blog
  • Contact
  • Pricing and Ordering