I love this recipe! Ive made it several times, usually just using whatever veggies sound good or are in season and it always turns out amazing!Loved this recipe! I added broccoli, it paired quite nicely with the asparagus.
Love this quick and easy one-pan meal!Thanks it’s delicious! I also had zucchini on hand and added that to the veggie combo!
Just tried this recipe and LOVE it!! I’m always on the lookout for healthy and satisfying recipes that are easy to prepare and this one delivers.
He came home from preschool when I was about halfway through filming this video and sat on the counter by me watching the entire thing. Everything I do on my videos, he’ll imitate later on his own. That includes the “snapping” (which he hasn’t quite got down yet), lifting bowls towards the camera, and waving his hand over food.
easy recipe. Made a half recipe. Eye-balled the oil so may have used a tad extra. Baked as directed but after removing the foil, added a small sliced yellow squash that I needed to use and just sprayed it with Pam prior to adding to the casserole. Just laid it on top and baked for the last 30 minutes. Ended up increasing the heat to 425 degrees and baked for an additional 10 minutes for some extra browning. Very tasty, but the carrots weren’t quite tender, probably needed another 10 minutes even though I cut them into 2 inch pieces and then quartered each piece. I used whole carrots, not baby. Will make again…so easy.
INGREDIENTS:
1 pound baby red potatoes, halved or quartered
2 cups petite baby carrots.
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