Roasted Red Potato Wedges
1. Toss red potato wedges with olive oil, salt and pepper.
- Katie Fehlberg
- Vegetables/Vegetarian
Great food at the speed of your business
Category: Vegetables/Vegetarian
Roasted Garlic
1. Cut bulbs in half, leaving ends in tact.
2. Place cut side up on parchment lined baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper.
2. Place cut side up on parchment lined baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper.
- Katie Fehlberg
- Vegetables/Vegetarian
Potato Wedges
1. Combine 454g of russet potato wedges with 44mL olive oil, 6ml Italian seasoning, 1 clove minced garlic, 1/4 tsp Kosher salt and 33g shredded Parmesan cheese.
- Katie Fehlberg
- Vegetables/Vegetarian
Butternut Squash
1. Place 60mL water in bottom of pan. Cut squash in half lengthwise, remove seeds and place cut side down on pan.
- Katie Fehlberg
- Vegetables/Vegetarian
Fresh Roasted Vegetables
1. Mix vegetables and rest of ingredients in a ceramic bowl.
- Katie Fehlberg
- Vegetables/Vegetarian
Fresh Roasted Vegetables
1. Mix vegetables and rest of ingredients in a ceramic bowl.
- Katie Fehlberg
- Vegetables/Vegetarian
Caramelized Onion
1. Cut onion into .5cm slices, add oil and seasonings.
- Katie Fehlberg
- Vegetables/Vegetarian
