These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley. Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.
Can’t get your loved ones to eat their vegetables? Well, I hate to boast, but when you roast your veggies with my easy as always recipe, you’ll have to fight them off just to get your fair share!
Rip Roarin’ Roasted Veggies
Prep time: 15-20 minutes • Cook time: 40-45 minutes • Yields 8 Servings
2 medium potatoes
1 large sweet potato
2 medium carrots
1 large yellow squash
1 large bell pepper, any color
1 medium purple onion
1 tablespoon paprika
2 teaspoons salt + 1-2 tablespoons to boil water
¼ teaspoon black pepper
A pinch of red pepper flakes (optional)
¼ cup olive oil
Peel potatoes, sweet potato and carrots. Cut into 1 ½” pieces. Bring a medium sized pot of water to a boil. Add 1-2 tablespoons of salt to water, depending on the size of the pot. Add potatoes, sweet potato and carrots to water. Boil for 5 minutes. Drain immediately.
Cut squash in half lengthwise and slice into ½” pieces. Next, cut bell pepper into 1 ½ – 2” pieces. Then, Peel onion and slice into ½” rings. Do not separate.
In a small bowl, combine paprika, salt, black pepper, red pepper flakes (if using) and olive oil.
In a large bowl add all of the vegetables. Then, add in the spice mixture. Toss well and spread evenly on baking tray.
Bake at 450° for 40 – 45 minutes, tossing every 10 minutes with a spatula. Remove from oven. Toss again. Let cool a few minutes. Serve and enjoy.
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