Herb-Roasted Veggies

Day 57

No fuss dinner tonight. No shopping, either. Everything was already on hand and it came together very quickly, like in 15 minutes from the time I started chopping until I was putting the roast pan in the oven.

Herb-Roasted Veggies

Ingredients

4 potatoes
15 small carrots
2 small onions
8 - 10 mushrooms, quartered
Handful of chopped scallions
Salt
Pepper
Dried thyme
Dried oregano
Garlic Mrs. Dash
2 cups water

Start Peeling

I peeled 4 potatoes and the rest of the little carrots and 2 small onions from the garden. I put them in the small roast pan with about 2 cups of water.

Then I thought I should open the fridge and see what else I could throw in. I found some mushrooms and leftover green onions (scallions) so I tossed those in, too. You can use whatever is on hand. Waste not, want not!

Raw veggies in roast pan

I sprinkled the veggies with salt, pepper, thyme, oregano and Mrs. Dash, covered them and put them in the oven to roast at 375 degrees F to cook for about an hour.

Roasted veggies

Served with butter. I had mine with the ever-delightful Lady A's from the batch that Mom made this fall. 

Roasted vegetables & pickles

Reviews/Comments

Really, it never sounds exciting, but roasted veggies are really enjoyable. They smell sooo good while they're cooking that your appetite is always ready for them when they're done.

Laura rates this dinner an 8. She said it would have been a 10 if we'd had more veggies on hand, like sweet potatoes or rutabagas. But we didn't. Still good. The mushrooms actually make it.

Btw, this meal is similar to the one we had on Day 1.