Happy Black Friday, Everyone!
- 1 Tbsp Chopped Chives
- 1/4 Cup Olive Oil
- 1 Tsp Garlic & Sea Salt
- 1 Tsp Chopped Rosemary
- 1 Tsp Black Pepper
- 10 Baby Red Potatoes
- 2 Medium Yellow Squash
- 2 Medium Zucchini
- 1 Large Sweet Potato
- 2 Medium Green Bell Peppers
- 3 Tbsp Low Sodium Vegetable Broth
Amity says
You don’t remember how many serving this created do you? Thank you much.
Amity says
Okay well I made this anyways and guess what I forgot to take note of how many servings it made.lol I had intended it to be for me to eat alone figuring my 5 kdis wouldn’t touch them if I offered them. Boy was I wrong. each one of my kids has some plus seconds. I ate a good bit right out of the pan and then the rest got put in a tupperware container but that wasn’t very much. guess I will have to make them again.
The only issue I had was with the cook time. Maybe it was the 2 carets I tossed in too or my sweet potato was larger maybe my baby reds were larger but this did not cook in the 50 min no were near it. almost 2.5 hours before it was cooked all the way through and by then the summer squash was a bit overcooked as well as the green peppers I tossed in. I think I will do this in two stages next time. put the root veggies in one pan and then cook for a while then toss in the rest and finish off. Otherwise what a winner!
Thank you
Kristie says
This is one of my favourite go-to recipes and I have made it again and again and again! Thank you so much 🙂