Recipe of the Week: Roasted Spring Veggie Medley


cost arial, patient sans-serif;”>1 lb. organic Baby Carrots
1 lb. Green Beans, cut in half
1 Red Onion, peeled and cut into eights
2 Red Bell Peppers, stemmed, seeded and cut into 1/2 inch strips
2 Yellow Bell Peppers, stemmed, seeded and cut into 1/2 inch strips
4 Cloves Garlic, peeled and minced
8 sprigs fresh Thyme
Salt and Pepper, to taste
1/3 cup Olive Oil
1-1/2 teaspoons Dried Basil
1/2 teaspoon Paprika

Place a rack in he center of the over. Preheat oven to 400 degrees F. Line a shallow baking sheet with aluminum foil. Spread baby carrots, green beans, onions, peppers and thyme sprigs on baking sheet. Sprinkle with sale and pepper. Whisk garlic, olive oil, basil, paprika, sale and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast 20-25 minutes more, or until vegetables are tender. Makes 8 servings.

Marty Williams, Thousand Oaks


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