Wednesday, November 18, 2009

Roasted Vegetables

Roasted Vegetables
from Emilee Wells

1 16-oz bag frozen veggies (any kind)
1 tbsp. olive oil
garlic powder

Preheat oven to 425.  Tear top off veggie bag.  Pour in oil.  Shake veggies in bag until evenly coated with oil.  Pour out onto cookie sheet.  Sprinkle with salt, pepper, and garlic powder (or any other desired seasonings).  Roast for 20 minutes, until edges are browned and crispy.

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