Friday, January 25, 2013

Roasted Vegetables (Gluten-Free)

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These roasted veggies are my Mom's specialty that Chris and I instantly became obsessed with. I'm not sure if it's the combination of vegetables she uses, the crispy yet soft texture they turn into, the perfect balance of oil and Adobo seasoning, or a combination of all three factors, but they are addicting.
Making these one night turned into making these as a side dish for every meal we ate that week. If you can find regular Adobo seasoning, thats' the way to go. I've used other mixes of seasonings that work just the same (Mrs. Dash has some great ones), but Adobo is by far our favorite. Just let these cook away for about an hour and you'll get a perfect (and healthy) side dish. Enjoy!

Printable Recipe

  • 1 (12 oz.) bag broccoli florets
  • 1 (12 oz.) bag cauliflower florets
  • 1 (8 oz.) package sliced bella mushrooms
  • 1 large onion, cut in half and sliced thin
  • 1/4 cup vegetable oil
  • 1-2 tbsp. Adobo seasoning

Preheat oven to 425 degrees F.

Arrange vegetables on a large baking sheet. Cut broccoli and cauliflower into smaller pieces if necessary. Drizzle with vegetable oil and Adobo. Toss to coat.

Cook for 45-60 minutes, stirring every 15 minutes until vegetables are tender and begin to get crispy. Enjoy!

Source: My Mom

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