VEGGIE CHOW MEIN

VEGGIE CHOW MEIN
For a healthier & very tasty version of chow mein, add a nutrient boost of fresh vegetables to your noodles!
Source:
Recipe type: side dish
Serves: 4-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 (5.6 ounce) packages yakisoba noodles, seasoning packets discarded
  • ¼ cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • ½ cup water
  • 1 teaspoon rice vinegar
  • ½ teaspoon fish sauce (or add about ¼ teaspoon of salt)
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
Directions
  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).
Notes
Buy the yakisoba noodles that comes in a bag containing three 5.6 ounce packages - check the produce section!
Yakisoba noodles have a nice texture, plus they keep for a long time in your fridge.
Use whatever random vegetables you have left in the fridge!

 

Roasted Brussels Sprouts with Apples and Bacon

Roasted Brussels Sprouts with Apples and Bacon
Salty bacon, sweet apples and caramelized Brussels sprouts are combined in this truly outstanding side dish.
Source:
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 slices of bacon, cut into ½ inch Pieces
  • 6 cups medium Brussels sprouts, ends trimmed and then halved
  • 1 medium apple, I used a Fuji apple, cut into ¼" slices and then halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1-2 teaspoons red wine vinegar
Directions
  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I line with a Silpat mat or foil for easier cleaning. Bake for about 10 minutes, until cooked through, but not yet crispy.
  2. Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
  3. Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

 

Roasted Yams/Sweet Potatoes with Spiced Maple Syrup & Pecans

Roasted Yams/Sweet Potatoes with Spiced Maple Syrup & Pecans
This recipe has a great combination of flavors. The cayenne doesn't make it spicy hot but lends an interesting note to the maple syrup/butter sauce.
Source:
Cuisine: Side Dish
Serves: 4-6 servings
Ingredients
  • ⅔ cup candied pecans
  • 3 pounds sweet potatoes, cut into large dice
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 3 tablespoons maple syrup
  • ¼ teaspoon cayenne pepper
Directions
  1. Heat oven to 450 degrees F and arrange the rack in the middle.
  2. Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 30 to 45 minutes.
  3. Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.
Notes
could add ¼ teaspoon ground cinnamon,¼ teaspoon ground allspice, Pinch of Kosher salt. Zest of one orange (optional) to maple syrup

 

Candied Pecans

Candied Pecans
AMAZING! Crunchy, sweet, and salty. You can't eat just one.
Source:
Cuisine: Appetizer
Ingredients
  • cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon orange peel (zest)
  • 1 egg white or ¼ cup liquid egg white
  • ½ tablespoon water
  • ½ tablespoon vanilla
  • 1 pound pecan halves
Directions
  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix sugar, cinnamon, nutmeg, orange peel, and salt together in a bowl.
  3. Whisk egg white, vanilla, and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Take out the pecans with a slotted spoon and transfer to large zip lock bag. Add the sugar mixture to the bag with the pecans and shake the bag until evenly coated. Spread coated pecans onto a baking sheet covered with parchment paper.
  4. Bake in the preheated oven, stirring every 15 minutes until pecans are evenly browned, about 1 hour.
  5. Let nuts cool completely on sheet.

 

Apple Caramel Crumble Cheesecake

 

Apple Caramel Crumble Cheesecake
Saw this recipe on facebook but the ingredients were incorrect or misleading. Have redone the recipe. It is delicious. It has a cookie crumb base, the middle a classic cheesecake topped with a caramel cinnamon apple layer then a buttery oat streusel.
Source:
Recipe type: Dessert
Ingredients
  • Caramel Apple Layer
  • 4 cored, peeled, cored and diced apples
  • ½ cup sultanas’ raisins
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • Crumb base
  • 14 biscuits digestive (about 1 ½ cups of crumbs)
  • ¼ cup melted butter
  • Streusel Topping
  • ½ cup oats
  • ½ cup softened butter
  • ½ cup dark brown sugar
  • ¾ cup flour
  • Pinch of salt
  • Cream Cheese Filling
  • 3 8 oz packages Philadelphia cream cheese
  • 2 tablespoons sour cream
  • 2 tablespoons whipping cream
  • 3 medium eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Amazing Caramel Sauce
Directions
  1. Baked Apple layer
  2. Heat the oven to 350°F
  3. In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes.
  4. Remove from oven
  5. Turn the oven down to 320°F.
  6. Crumb base
  7. In a food processor, add digestive cookies and melted butter and pulse until it is a soft, crumbly texture, set aside.
  8. Streusel Topping
  9. In a food processor add oats, butter, brown sugar, flour and salt blend until the butter has mixed in and everything is soft and crumbly then set aside. Can be mixed with fingers also until lumpy.
  10. Cheesecake Filling
  11. In the food processor add the cream cheese, whipping cream, sour cream, sugar and vanilla process add eggs pulse until smooth
  12. In a parchment paper lined springform release tray (sides only) press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel juice from the pan then sprinkle the crumble topping on top of the apples.
  13. Bake for 60 to 70 minutes at 320° F or until a toothpick comes out clean when inserted in the center. Remove from oven, Drizzle some amazing caramel sauce over the top and allow to cool and set for at least three hours in the fridge.
Notes
If you do not have a food processor--just a bowl and electric beater works just as well

The original recipe called for mascarpone which is hard to find. If you prefer and you can find Mascarpone use a 8 oz. tub of Mascarpone and remove the 1 8 oz. package of cream cheese, the 2 tablespoons whipping cream and the 2 tablespoons of sour cream from the above recipe.

You can use the light cream cheese, no fat sour cream and substitute Splenda for the sugar and the Splenda brown sugar blend. Will save a few calories.



Apple-Caramel-Crumble-CheeseCake-MinisHave also made this as a mini cupcake apple crumble cheesecake cupcake. Instead of the springform pan use the mini cheesecake baking sheets with removable bottoms. To save time use a cookie as the base layer. I used Celebration Caramel Truffle Butter Cookies.

Celebration Caramel Truffle Butter Cookies

 

This Video has incorrect ingredient amounts ignore and use the above recipe’s amounts instead. Does show you how to put it together correctly.

 

 

Earls Warm Potato Salad with Roasted Corn and Bacon

Earls Warm Potato Salad with Roasted Corn and Bacon
I had Earl’s warm potato salad and loved it. Had to find a way to make this at home. The following is the result very close in taste and beyond delicious. Make more then you need as there will be no leftovers and if by chance there are; this salad is just as delicious cold.
Source:
Recipe type: salad, sidedish
Serves: 6-8 servings
Ingredients
  • 3 lbs baby potatoes diced ½ inch
  • 2 cups frozen corn
  • 1 small red onion, medium dice
  • 4 garlic cloves, chopped
  • 1 lb bacon cooked crisp & crumbled into fairly large pieces
  • ⅓ cup parmesan cheese
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 teaspoon horseradish
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill or 1 tablespoon dried dill
  • salt
  • fresh pepper
  • olive oil
Directions
  1. Preheat oven to 425° F.
  2. Dice potatoes place in large bowl add corn, garlic, and chopped onions. Drizzle liberally with olive oil and salt and pepper. Toss to combine.
  3. Spread evenly on a large cookie sheet You may have to use two and bake until the potatoes are cooked and crisp about 30- 45 minutes.
  4. Cook bacon crisp and chop or crumble into large pieces, put aside.
  5. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese in large bowl
  6. Add the roasted potatoes, corn, garlic and bacon bits to the dressing and toss. Add Salt and Pepper to taste.
  7. Serve warm.
  8. Leftovers if any are delicious cold!
Notes
Use light mayonnaise and light, low-fat sour cream to save some calories
Also, you can use canned corn (drained).

 

Herb-Stuffed Turkey Roll

Herb-Stuffed Turkey Roll
This Turkey Roll has a spiral of herb-laced dressing on the inside making it flavorful and moist. . No need to make a side dish as this one-pan meal has the yams, and Kale roasted with the Turkey Roll. Even though the recipe is written for the Cuisinart Convection Steam Oven; the Regular Oven Directions are given in the Notes section at the bottom.
Source:
Recipe type: Main Dish
Ingredients
  • 2 (4 to 5 ounces each) turkey breast fillets (about ½ inch thick) )
  • 1 cup yam diced small ½ inch
  • ½ cup Kale chopped stems veins removed
  • ¼ Red Pepper chopped or sliced thickly
  • 1 tbsp oil
  • For the stuffing
  • 2 tsp chopped fresh marjoram, or ¾ tsp dried
  • 2 tsp chopped fresh thyme, or ¾ tsp dried
  • 2 tsp chopped fresh sage, or ¾ tsp dried
  • ¾ tsp chopped fresh rosemary, or ¼ tsp dried
  • 2 slices bacon cut crosswise into ¼ inch strips
  • ½ onion finely chopped
  • ¼ cup Panko crumbs
  • ¼ cup grated Parmesan Cheese
  • ¼ tsp ground black pepper + additional to taste
  • ¼ tsp sea salt + additional to taste
  • For the Stuffing
  • ¼ cup chicken broth
  • ¼ cup apple cider or unsweetened apple juice divided
  • ½ tbsp. Corn-Starch mixed in ½ tbsp. water
Directions
  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a small bowl place the chopped yam, kale, and Red Pepper sprinkle with salt and pepper to taste and the 1 tbsp of oil. Mix Set aside
  3. In a medium skillet on medium, add bacon and onion and cook, occasionally stirring, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add Panko crumbs, cheese, ¼ tsp pepper, ¼ tsp salt and all but 2 tsp fresh herb mixture or ¾ tsp dried. Set crumb mixture and remaining herb mixture aside.
  4. Arrange 1 turkey breast fillet on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast fillet. Open both fillets like a book and arrange side by side. Arrange crumb mixture on both turkey fillets, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 2 tsp herb mixture, ¼ tsp pepper, and ⅛ tsp salt.
  5. Arrange turkey, seam side down, in the roasting pan. Fill the balance of the space in the pan with the chopped yam and chopped Kale and Red Pepper. Place in Cuisinart Steam Oven middle rack set Oven to Bake Steam 400° F and 25 minutes or until an internal thermometer inserted into the centermost part of a roll reads 165°F. Remove and let rest 5-10 minutes.
  6. If you do not have a Cuisinart Convection Steam Oven follow directions in the Notes Below.
  7. To Make the Apple Cider Pan Sauce
  8. In a small skillet add ¼ cup chicken broth, ¼ cup apple cider or unsweetened apple juice bring to a boil. Whisk in the cornstarch-water mixture and cook over medium heat cook until thickened and smooth about 60 seconds. Season with salt and pepper.
  9. Serve sauce drizzled over the turkey rolls and veggies.
Notes
To make in an oven
Preheat the oven to 400° F To the roasting pan, add ¼ cup broth and 2 Tbsp apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
Baste turkey with pan juices. Continue roasting and basting, until an internal thermometer inserted into the centermost part of a roll reads 165°F, (NOTE: If the pan gets dry, add broth or water to maintain ¼ inch liquid. Remove from oven and let rest, loosely covered with foil, for 5-10 minutes.
Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 2 tbsp. Apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in cornstarch mixed with water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.

 

Grasshopper Pie Mini Dessert Parfaits

 

Grasshopper Pie Mini Dessert Parfaits
Minty, marshmallow grasshopper parfaits with an Oreos cookie crust layered with a chocolate ganache is the modern version of the retro grasshopper pie dessert. This make-ahead dessert is great for that unexpected company or holiday meal.
Source:
Recipe type: Dessert
Serves: 8 mini desserts
Ingredients
  • 6 oz. (180 gm) Oreo cookies
  • Ganache
  • 8 oz. (226 gm) of whip cream
  • 4 oz. (113 gm) of semi sweet chocolate
  • Mint filling
  • 2 (7-ounce) (213 gm) jars marshmallow fluff
  • 1 (8-ounce) (226 gm) container Cool Whip
  • 3 ounces (89 ml) crème de menthe
  • 1-2 drops green food coloring
  • Toppings
  • 2 tablespoons chocolate shavings
  • 1 bunch, fresh mint, leaves only
Directions
  1. Make the Ganache (see below for directions) as this will be added on top of the cookie crust.
  2. In a food processor chop the complete cookie until coarsely chopped. Spoon 1 tablespoons of ground Oreos into each mini dessert glass. Use the back end of a wooden spoon handle to press and firmly pack the cookie crumbs.
  3. Add the ganache on top of the cookie crumb base and chill while making the parfait filling.
  4. In a large bowl, whip marshmallow fluff, Cool Whip, crème de menthe, and green food coloring together until well-combined. Set in freezer for 15 minutes.
  5. Spoon the grasshopper filling into each mini glass. Sprinkle with chocolate shavings. Freeze for 2 hours to set.
  6. When ready to serve, serve straight from the freezer. Garnish each mini glass with mint leaves.
  7. Ganache
  8. This recipe will make enough to double the recipe (which I normally I do as it disappears so quickly)
  9. Directions
  10. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  11. Chop the Chocolate: While the cream is heating, chop the chocolate into fine pieces (a food processor works great for this).
  12. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  13. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass. Cool a little (it will harden as it cools, so you will need to use it when slightly thickened to be able to spread it over the cookie crust.)
Notes
This is a great make-ahead dessert.

Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
Recipe type: Side Dish
Serves: Serves 10
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
Directions
  1. Preheat oven to 450°F.
  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Notes
See How to Roast any Vegetable for more tips and tricks on how to make perfect Roast Vegetables.

Skip the potatoes if you wish to reduce the carbohydrates.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and ½ thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, ⅓ cup chopped fresh chives, ¼ cup chopped fresh dill, ½ teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
Nutrition Information
Serving size: ⅔ cup Calories: 133 Fat: 4.5 g Carbohydrates: 23 g Sugar: 6 g Sodium: 210 mg Fiber: 6 g Protein: 3 g Cholesterol: 0 mg

 

How To Roast Any Vegetable

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrany vegetablesots)  are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast URoasted Vegetablesntil You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually:  this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends:  you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root any vegetablesvegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Try the recipe Sheet Pan Roasted Vegetables  for a delicious version of roasted vegetables.

Watch the Video

 

 

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