Sunday, March 10, 2013

Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

We are sorry but the giveaway for this post has ended.


  • 1.35-oz package onion soup mix
  • 1 lb. potatoes, quartered or cubed
  • 16-oz package baby carrots
  • 1 red pepper, cut into chunks
  • 1/3 cup olive oil
  • juice of 1/2 lemon (I used 1-1/2 Tbsp)
  • 2 Tbsp. fresh parsley, chopped
  • garlic powder, salt, and pepper to taste
  1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
  2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
  3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy
Time: 5-10 minutes prep, 40 minutes to bake
Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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