Cooking On A Budget: Roasted Vegetable Medley

Saturday, February 27, 2016

Roasted Vegetable Medley

Yum
Fragrant and aromatic smells crisscrossed throughout my downstairs and I could not wait to dive into this Roasted Vegetable Medley!


I am a firm believer in using what you have available to create something new. My last trip out to the store I picked up asparagus on sale and some red potatoes thinking I would use the red potatoes in a potato salad to eventually go along side some pork ribs. This morning I was inspired to create a side dish for the dinner we are having tonight ~ Shake 'n Bakish Style Pork Chops. If you can't tell already by the many pork recipes here at Cooking On A Budget, we love pork! Pork fits into our particular grocery budget is another reason why I cook with it so often.

As I jotted down notes as to how to toss this dish together, I wondered what I would title it. Frankly I was just glad to have the ingredients so not to spend any more money at the store and finally be able to put something new on the blog. The Roasted Vegetable Medley also makes a wonderful side to poultry, beef or lamb. The plus is this: it doesn't cost a lot of money and you get at least 6 servings! You'll have to check out the costs after the recipe instructions.
  • 6 red potatoes - medium sized
  • 1 bunch asparagus
  • 1/2 bag frozen pearl onions
  • 1/2 box mushrooms
  • fresh herbs: flat leaf parsley, thyme
  • salt to taste
  • black pepper to taste
  • granulated garlic to taste
  • onion powder to taste
  • 2 tbsp. olive oil
  • cooking spray and aluminum foil
  1. Line a baking sheet with aluminum foil and spray liberally with cooking spray.
  2. Preheat your oven to 400°.
  3. Trim the heavy, tough end off of the asparagus, then cut in thirds on the bias.
  4. Cut the potatoes in half length-wise, then cut each half length-wise again (= 4 pieces).
  5. Remove the mushroom stems and wipe them clean. Leave smaller ones whole and cut the larger mushrooms in half.
  6. In a large bowl add the potatoes, asparagus and mushrooms along with the pearl onions. To that liberally spice with salt, black pepper, onion powder and granulated garlic to taste.
  7. Add in the olive oil and stir to coat the vegetables.
  8. Dump them on a sheet tray and spread out. If you have the fresh herbs, just rip the parsley and pull off thyme leaves and dot around the pan.
  9. Bake in a preheated 400° oven for approximately 45-50 minutes, turning them half way through. In the last 10 minutes if you have a convection button on your oven use that to get some more color on the vegetables.

Prep time: 10 minutes
Cook time: 45-50 minutes
Servings: 6
Cost: approximately $5.94, feeding 6 for 99¢ each

I found this Roasted Vegetable Medley to be quite flavorful and quite filling. It is my hope that you enjoy this one-pan, easy clean up side dish.



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