Ingredients
• 1 pound baby red/gold potatoes, cut into
quarters; or big bake potatoes, cut in slices
• 1 tbsp olive oil
• 1/3 cup bread crumbs
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 cup grated parmesan cheese
Instructions
1. Preheat oven to 425 F and lightly grease a
large foil.
2. Combine cut potatoes and olive oil in a
large zip bag; close and shake to coat.
3. Add the remaining ingredients and shake to evenly
coat again. Place the potatoes in an even layer on the prepared baking sheet.
4. Bake for 20 to 25 minutes, stirring the
potatoes at least once half way through. The potatoes should be golden brown
and crispy on the outside, soft on the inside. Enjoy!
Parmesan Roasted Cauliflower
Ingredients
• 7 cups cauliflower florets, cut to bite
sized pieces
• 3 to 4 tbsp olive oil
• 1 cup Italian bread crumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/3 cup parmesan cheese
Instructions
1. Preheat oven to 425 F and lightly grease a
large foil.
2. Combine the cauliflower and olive oil in a
large zip bag; close and shake to coat.
3. Add the remaining ingredients to the bag and
shake until evenly coated, pressing slightly to help the breading stick. Pour
onto the baking sheet and spray the tops of the cauliflower with cooking spray
4. Bake for 20 minutes. Stir the cauliflower
and continue to bake an additional 10 minutes. Serve hot. Enjoy!
Mozzarella Roasted Veggie
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