These are the best roasted vegetables you’ll ever make and the easiest roasted vegetables you’ll ever make. I’d have to say we cook these about once a week because they are so easy and go with almost every meal. Of course they’re best in the summer, when the vegetables can be bought from our local farmer’s market, but I wouldn’t discourage you from making these year round.
The ingredients are as simple as it gets: vegetables, olive oil, and Tony Chachere Cajun Season. Gather your favorite vegetables and cut into even sized pieces. My favorite veggie combination for this is zucchini, summer squash, onion, and cherry tomatoes, but you can really use whatever you’d like.
Place the vegetables onto a cookie sheet, drizzle with 2 tablespoons of extra virgin olive oil and liberally season with Tony Chachere Cajun Seasoning. This seasoning has the perfect amount of spice but doesn’t overpower the vegetables.
Bake at 400 degrees for 20 minutes, flipping with a spatula about half way through. Let cool for a few minutes and enjoy!
Fresh Roasted Vegetables
- 1 zucchini
- 1 summer squash
- 1 onion
- 1 small container of cherry tomatoes
- 2 TBSP extra virgin olive oil
- 2 TBSP Tony Chachere Cajun Seasoning
- Preheat oven to 400 degrees
- Cut vegetables into bite sized pieces, keeping a consistent size between them all. Place onto a cooking sheet, drizzle with olive oil and season with the cajun seasoning.
- Place in the oven and cook for 20 minutes, flipping the vegetables half way through.
There is nothing better than a warm bowl of soup on a cold day. Even though it’s now officially spring, it doesn’t necessarily feel like it. This morning it was 30 degrees outside when I left for work and it made me crave nothing more than a comforting bowl of minestrone soup when I got home.
This recipe is one of my favorite soup recipes because it is quick and simple to make. No need to worry if you don’t have all day to let a pot of soup simmer, this will be ready to enjoy in about 45 minutes. Serve with a sandwich or a crusty loaf of bread and you have the perfect one-pot lunch or dinner. The ingredients are simple: carrot, celery, onion, garlic, ground beef, diced tomatoes, cannellini beans, tomato paste and beef broth.
Dice the carrot, celery, and onion. Place in a large dutch oven and saute until vegetables are soft, about 5 minutes. add the ground beef and garlic, season with salt and pepper, and cook until the meat is browned, about 5 minutes.
Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Simmer on low until the soup has reduced by half, about 30 minutes. Serve with grated Parmesan cheese and enjoy!
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, diced
- 1 rib celery, diced
- Kosher salt and freshly ground black pepper
- 8 ounces lean (8 percent fat) ground beef
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
- In a large Dutch oven, add and heat the oil over medium hear. Stir in the onion, carrot, celery, and season with salt and pepper. Cook, stirring frequently until the vegetables are soft, about 5 minutes.
- Increase the heat to high and add the ground beef and garlic. Season with salt and pepper. Cook until the beef is browned and cooked through, about 5 minutes.
- Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Season with salt and pepper. Serve with Parmesan cheese.