This paste week I did a lot of cooking while my parents were here visiting for the holiday. One night we had a turkey breast (cooked in the slow cooker), corn, and roasted vegetables.
The vegetables were so easy and super yummy! Here's what I did.
Ingredients
bag of small yellow potatoes
baby carrots
butternut squash
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons minced garlic
2 teaspoons dried parsley
Directions
Preheat the oven to 400 degrees.
Cut the potatoes in quarters and put them in a medium to large bowl. Add carrots, butternut squash (I used pre-cut since I was trying to cut down on the work), olive oil, salt, pepper, garlic and parsley. Roast in the oven for 1 hour or until browned. Flip them a couple of times to ensure they brown evenly.
Remove from the oven, season to taste (if you need more seasoning - I've found you don't) and serve hot.
They are delicious! The carrots and squash get a little sweet which balances nicely with the garlic and salt. Yum!
Yum! Sounds tasty. How did you cook the turkey? Any broth or seasoning? I'm guessing the slow cooker method kept it moist.
ReplyDeleteThe veggies are super yummy! I actually bought a Jennie O's frozen boneless turkey breast. It came with the seasoning on it and some gravy, which I didn't realize. It turned out pretty good. And yes, the slow cooker definitely kept it moist.... so easy too!
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