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Roasted Veggies


In searching for new meals to eat, mostly dinners recipes are found like our new favorites Spicy Sausage Pasta or Mexican Sopas or Turkey Salad Sandwiches.  Some of these dinner recipes are actually breakfast recipes served for dinner but they are still the main course.  Tonight I wanted to focus on a side dish that would be versatile with numerous meat options such as pork, chicken, or beef.  Roasted Potatoes and Carrots was just the ticket.

Modifications Made:
Per the title of the recipe, this side dish was simply potatoes and carrots tossed in with Italian seasoning and olive oil.  Finding potatoes and carrots lacking in color vibrancy, zucchinni and green beans were added to the mixture.  Basil, oregano, thyme, salt and pepper replaced the Italian seasoning and onions were omitted.

Scaled for Likability: Great
Simple, fresh, refreshing.  With a twist of the flavorings, this mixture would be good with red, yellow or yellow potatoes, carrots, baby or kernel corn, yellow, green or purple green beans, red or sweet onion (not white or plain yellow), asparagus, button or bella mushrooms, turnips, and brussel sprouts. The only thing lacking in the mixture was enough salt. 
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