Roasted Mixed Vegetable
Ingredients:
1 small bag of tri-color potatoes, cut into cubes.
1 carton of mushrooms, stems removed and sliced into 3s
2 big handfuls of broccoli florets, cut to match mushroom size
Canola oil
McCormick seasoning - Chipotle and Roasted Garlic
Garlic, pink Himalayan salt and pepper blend
Pepper
Salt
Set potatoes on sheet tray. Toss with canola and seasoning.
Cook in a preheated oven at 400 for 20 minutes.
Remove the tray from the oven and add broccoli and mushrooms. Toss the broccoli and mushrooms with canola and seasoning. Toss the potatoes.
Put back in oven for 20 minutes.
Remove from the oven.
Toss with 1 TBSP bacon fat, 1 TBSP butter and a sprinkle of salt.
Tip: Everytime I make bacon, I save the fat and put it into a jar in the refrigerator. It will keep forever! So for recipes like this, just take your jar out of the refrigerator while you are roasting your vegetables and put it near the warm oven. By the time your vegetables are done, it will be nice and silky soft. Toss and enjoy!
1 small bag of tri-color potatoes, cut into cubes.
1 carton of mushrooms, stems removed and sliced into 3s
2 big handfuls of broccoli florets, cut to match mushroom size
Canola oil
McCormick seasoning - Chipotle and Roasted Garlic
Garlic, pink Himalayan salt and pepper blend
Pepper
Salt
Set potatoes on sheet tray. Toss with canola and seasoning.
Cook in a preheated oven at 400 for 20 minutes.
Remove the tray from the oven and add broccoli and mushrooms. Toss the broccoli and mushrooms with canola and seasoning. Toss the potatoes.
Put back in oven for 20 minutes.
Remove from the oven.
Toss with 1 TBSP bacon fat, 1 TBSP butter and a sprinkle of salt.
Tip: Everytime I make bacon, I save the fat and put it into a jar in the refrigerator. It will keep forever! So for recipes like this, just take your jar out of the refrigerator while you are roasting your vegetables and put it near the warm oven. By the time your vegetables are done, it will be nice and silky soft. Toss and enjoy!
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