Roasted Carrots/Root Veggies recipe

Roasted Carrots/Root Veggies recipe

Kick & Creamy Caramelized Roasted Veggies (with Chicken)


(Prep & cook time: 35 mins. Serves 6-8 as dinner, 10-12 as a side dish)

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In large bowl, mix the Kick & Creamy packet with 1/4 cup Olive Oil & 2 T. Balsamic Vinegar. Toss with 8 cups Root Veggies (Carrots, Brussels Sprouts, Broccoli, Cauliflower, and Potatoes work great) cut into approx. 1″ chunks. Dump in a sigle layer onto a baking sheet, and roast in 400º oven for about 25 minutes, turning once with spatula during roasting. 

♦ Make it a meal… Cut 6 Chicken Breasts into quarters and toss with the veggies, then roast all together.

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