Erik's Roasted Vegetables
My brother made this one up and it is a really good way to make a bunch of veggies. I was put in charge of a friend’s bachelor party (they knew a gay boy could pull it off the best). I made these veggies along with a nice big prime rib. It was quite the hit!! Cut the recipe in half if you don’t need to serve 14 – 16 people. Or, make a whole batch and divide up into freezing bags before roasting for an easy side of veggies whenever you need ‘em. My brother always mixed everything up in a trash bag. It works really well but if you feel a little weird about it, use a large roasting pan or other container.

Taste: Savory
Nationality: American
Course: Side
Ingredients
   
4wholezucchini squash
2wholegreen bell pepper
2wholeyellow onion
6wholecarrots
6wholecelery stalk(s)
2wholesweet potatoe(s)
2wholefennel bulbs
1wholegarlic bulb
1cupolive oil
3Tbsp.cajun seasoning
2Tbsp.seasoning salt
1Tbsp.fresh ground pepper
1Tbsp.garlic salt
Directions
 
Wash all veggies and coarsely chop into large bite sized pieces (cut carrots into 1 inch pieces, quarter onions, etc. . . ) with the exception of the fennel. Remove the tops from the fennel and slice into ¼” slivers. In a large container (or trash bag) combine all ingredients. Let marinade over night. Place veggies in a large roasting pan and roast, uncovered at 400°F for 40 minutes, until tender. 20 minutes into cooking, remove from oven and mix. Return to oven until done.
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