Post by maziemom on Mar 3, 2006 21:13:20 GMT -5
Herb Roasted Vegetables
1 16oz pkg California blend vegetables (broccoli, cauliflower and carrots)
2 tbsp. olive oil
1 tsp granular Splenda
1/2 - 1 tsp each of the following:
salt, black pepper, garlic powder, dried rosemary, thyme, and oregano (seasonings adjusted to your liking; I use a little more salt)
Spread vegetables in single layer in baking dish and drizzle with olive oil. Sprinkle with Splenda and seasonings. Stir to combine and roast at 425 for 20-25 minutes, stirring occasionally.
This is one of my favorites; I enjoy it almost every week.
1 16oz pkg California blend vegetables (broccoli, cauliflower and carrots)
2 tbsp. olive oil
1 tsp granular Splenda
1/2 - 1 tsp each of the following:
salt, black pepper, garlic powder, dried rosemary, thyme, and oregano (seasonings adjusted to your liking; I use a little more salt)
Spread vegetables in single layer in baking dish and drizzle with olive oil. Sprinkle with Splenda and seasonings. Stir to combine and roast at 425 for 20-25 minutes, stirring occasionally.
This is one of my favorites; I enjoy it almost every week.
