Mexican Roasted Vegetables Recipe
/The dilemma was on Monday night. Going to a friend’s birthday party, with a Mexican theme.
Hmmm…what do we bring?
Chips? Nah, everyone else will bring those.
Salsa? The host was providing the main fixings, including salsa.
Vegetable Tray? Ick. Who wants a veggie tray when there are tacos to be had.
So I thought about my favorite foods at a restaurant and could just taste my favorite veggie fajitas. Yes!
Adding a few extras to make it a full vegetable side dish, and viola. Wait. That’s a French word.
Obviously, the dish was a hit. This is all that is left from a 20 serving recipe!
INGREDIENTS
10 carrots, peeled and cubed
3 sweet onions, 1-2 inch dice
2 green peppers, 1-2 inch dice
2 red peppers, 1-2 inch dice
1-2 hot peppers, finely diced
20 red potatoes, cut in half or quarter
32 ounce bag of broccoli florets
Seasoning - cumin, chili powder 2 tsp each; paprika 1 tsp; red pepper flakes 2 tsps
Olive oil
DIRECTIONS
Pre-heat oven to 425 F
Divide ingredients evenly between large freezer bags, sprinkle seasonings. Add olive oil to coat. Seal and toss around in bag.
Transfer from freezer bag to roasting pan. (For this volume, plan on at least two.)
Roast for 30-60 minutes, until carrots and potatoes can easily be pierced with a fork and broccoli edges are a tiny bit browned (but no where near burned)
