This roasted California blend vegetables recipe is super versatile. How versatile? Depending on what dish you are going to pair with, it will be different flavors and very flavorful every time.
Prep Time: 5 Minutes Cook Time: 30-40 Minutes Serving: 4-6
Unlike any other easy dinner recipes on this website, I will not only show you the easy way to prepare it, but also various ways to make this dish. Because my mission is to make your life easier. If you had ever thought that vegetable dishes are boring, wait till you see this.
Remember the roasted Everything-in-Your-Spice-Rack Chicken that help you to use up all the spices and dried herbs?
The grease or dripping can't go to waste, right? It adds wonderful flavor to the vegetables.
"Will the vegetables overpower the flavor of the chicken?" No, definitely not. The vegetables are actually comparatively very mild in flavor. But this side dish is a perfect complement of the main course.
Use this technique in any EZ-DinnerIdeas.com roasting chicken recipes, such as Oven Baked Buffalo Chicken Wings or Buffalo Chicken Drumsticks.
You can use the grease from the Everything-In-Your-Spice-Rack Chicken in 3 different ways. Are you ready?
3 pounds Frozen California Blend Vegetables (unthawed)
4-6 tablespoons Everything-in-your-spice-rack chicken dripping (or EVOO if you prefer purely vegetarian version and go directly to the purely vegetarian roasted California blend vegetables section)
Salt and pepper to taste (you may not need either. So, hold till the last second before serving)
For instance, I always bring my lunch to work, bringing in this roasted California blend vegetables are always great. This is how I do it.
Cooking the chicken and vegetables in this way, you only need one roasting pan.
In this case, just transfer the dripping to a container and cook the baked California blend vegetables with the grease and dripping whenever you are ready.
If you are a vegetarian, I understand that you just want purely vegetarian version.
1 ½ teaspoon Salt
½ teaspoon Black Pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1/8 teaspoon Dried Thyme
1/8 teaspoon Dried Rosemary
1/8 teaspoon Dried Oregano
1/8 teaspoon Ground Sage
1/8 teaspoon Dried Parsley Flakes
1/8 teaspoon Dried Basil
1 Dried Bay Leaf
1 pinch Crushed Red Pepper Flakes
6-8 tablespoons Extra Virgin Olive Oil
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