September 18, 2016
Dinner, Side Dishes, Vegetables,
5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Oven Bake, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
Add toRecipe Book
Add toShopping List
"This worked out well - a recipe I changed slightly from one printed in Cooking Light"
Preheat oven to 475 degrees F or lower if cooking other items at 425 or so - just cook longer.
Put rimmed cookie sheet in oven.
In a bowl combine first six ingredients (all except for thyme); toss.
Add to preheated cookie sheet (in one layer) and cook for 15-20 minutes or until potatoes are done.
Put vegetables in serving dish and add thyme; toss.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Made this for Sunday lunch today with Baked Chicken Dijon. Love it when I can throw 2 dishes in the oven! I threw chopped fresh thyme in about 5 minutes before taking it from the oven so the flavor could permeate the potatoes and carrots. Very hearty vegetable side that anyone would enjoy.....even kids! Thanks for sharing a dish we enjoyed around our Sunday lunch table.