Stash Busting Monday: Lucky Number Seven

We have ALOT of frozen veggies in our freezer, thanks to the wonderful but sadly terminated Angel Food Ministries. This week I was looking for a recipe that would make use of the veggies as well as delight Mike's picky tasty buds. I found the answer in my Woman's Day Cookbook. I'm posting the recipe as I modified it, not as it appears.

Roasted Fall Vegetables

• 1lb bag carrots, sliced
• 1 lb parsnips, peeled and sliced
• 2 medium beets, peeled and cut in wedges
• 1 medium onion, cut in chunks
• 9 oz brussel sprouts
• olive oil
• salt and pepper
• red pepper
• ginger

Heat oven to 450F. Line 2 baking sheets with foil.

Combine veggies in a large bowl, lightly coat with olive oil. Toss with salt and pepper, crushed red pepper and dried ginger.

Divide between baking sheets and bake for 45 minutes.

The verdict? I am a new fan of parsnips! Mike liked everything in the mixture but the brussel sprouts, which I could have predicted because of their texture. Dinner received two thumbs up form both of us!