This evening I prepared some delicious roasted vegetables for dinner. I took 3 small yellow onions and 1 large sweet onion, diced them all and put in a large baking pan. I misted them with some olive oil (with my wonderful Pampered Chef spritzer), added lots of minced garlic and some seasoning salt. I chopped three small red potatoes and added them to the onions.
Not my actual spritzer, my hands or my peppers.
Bake 400 for 20 minutes
Asparagus was $1.49 a pound last week I still can’t believe I didn’t buy more when it was so gloriously cheap. Still, it only lasts so long in the fridge and I’m the only asparagus lover in the family, so perhaps three bags was enough.
“Sarah, you want any asparagus? Me neither!”
Snap woody ends off asparagus and add to onion/potato combo. Toss sliced mushrooms on top. Mist veggies with olive oil again and salt lightly.
Bake 425 for another 20 minutes
Okay, so the cooking time is approximate. Roast veggies until tender and delicious. Next time I’m adding some squash and fresh tomatoes in at the end with the mushrooms. Yum!