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.

INGREDIENTS:

• 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

DIRECTIONS:

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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Fruited Irish Oatmeal (Slow Cooker)

Last year, St. Patrick's Day was on a Saturday, which made for the perfect opportunity to make some Irish-inspired food (and some green milkshakes) for my family.  I came across this recipe using steel-cut oats in the slow cooker - it was perfect!  I hit up the bulk foods section at our local grocery store (huge cost savings, especially on the mango and syrup) and threw it together the night before.  We awoke to a wonderful, hot meal that the kids loved, and you can't go wrong with the health benefits of steel-cut oats, which are rich in B-vitamins, calcium, protein, and fiber.  Plus, we had plenty of leftovers to heat up for breakfast during the week!

INGREDIENTS:

• 2 cups steel cut oats
• 1/4 cup golden raisins
• 1/4 cup dried mango 
• 1/4 cup cranberries
• 1/4 cup maple syrup
• 1 cup apple juice
• 1 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 5 cups water

Optional toppings:

• milk
• chopped nuts
• maple syrup or brown sugar

DIRECTIONS:

1. In a 3-1/2 or 4-quart slow cooker, combine oats, cranberries, raisins, apricots or mango, cinnamon, and salt.  Add maple syrup, water, and apple juice.
2. Cover slow cooker and cook on low setting for 6 hours or on high for 3 hours.  (I have actually cooked for longer overnight and it was totally fine.)
3. Serve oatmeal with brown sugar or maple syrup, chopped nuts, and milk, if desired. Serves 8-10.

Note: This oatmeal is great reheated or it can be frozen.  (It does make quite a bit.)

Difficulty: very easy

Time: 5 minutes prep, 6 hours in slow cooker

Source: www.betterrecipes.com