Fun Harvest Sides With Dips

DC --- great stuff, and for growing families, a great way to save money, heat the house, and have good snacks kids actually heat. People often don't realize how good these are, how good they smell while backing, and how much kids actually love this stuff (although mine could be weird, consider the source :>)

I might add that folks consider the msg in Knorr foods. Lipton too, although what's Pot Roast without it! Not that I have a big no-no there, but at this point I really notice. So if I can avoid, I do. Onion soup mix is easy to make, without msg.

I do similar "roasts" as I call them and have used just about any coating you can imagine: salad seasonings, any spice mixes, meat rubs, you name it ---- have not found one that doesn't work yet. Even use some sugary glazes, preserves-based, but that's another story :>)

Many times I just do cubed potatoes, no peel or dirty peel (fast, not perfect). With kids, I do a lot because they wave well.

I have sprinkled, sprayed and brushed the olive oil. Brushing and spraying seem to work best for me.

I do flip, with a spatula, half way through.

Tomatoes, I do alone. Someone here has a great roasted tomato recipe and I lost my copy so...….if you have one..... The best part of roasted tomato's is the shelf time in the fridge ---- it's like all winter long. Kids thought they were candy so they didn't last that long.

Give me a moment, DC, and I will post a few. Although most often, I just grab whatever rub/mix/seasoning is on the shelf that I want to get rid off :>) and fire away.

strangerdanger ✉
Sep '18

Considering I am not in your cooking league when it comes to price and complexity, I appreciate that. I have not made onion soup, dry, yet. Yours looks great to me. I do make my own taco seasoning and the fact that mine is more expensive than store-bought makes me want to avoid reading the ingredients :>)

Don't use it for onion soup for vege roasts, too much other ensembles on my shelf and I try to use up whatever's there. I have a special like for McCormick Montreal Chicken, and yes, I use this on potato's and vege's. The Steak version is a bit overpowering.... Frankly, anything with some garlic, or some onion, is probably going to be good ---- you'll know. Sylvia's Soulful Seasoning works well too.

I have made up designations where what you are doing I call a "roast," however, the version where you mix first, I call a "toss." Sometimes I do the toss in a riplock.

Here's a special "toss" I do at T-giving:
4 cups peeled and cubed turnips
4 cups (5 medium) cubed, no peal, potatoes (Yukon Gold best, but anything goes)
2 apples, cubed, pealed (I have been adding more every year)
1 onion, diced
3 tbsp. olive oil
2 garlic cloves, chopped
1.5 tsp fresh rosemary, chopped
1 tsp cayenne pepper
Salt n pepper to taste

Preheat oven to 425, Combine prepped veges in bowl
Mix olive oil, garlic, rosemary, cayenne, and salt/pepper in sauce bowl, add to veges and toss to cover
Place on prepared baking pan, bake for 1 hour, flipping half way

It's spicy, it's sweet and no one with say "I hate turnips," if you don't tell them.

strangerdanger ✉
Sep '18

Also tried broccoli and cauliflower florets, which came out even better than the other vegetables. The olive oil infused in and out of the florets and the seasonings with a little panko made a nice crisp on the outside.

DannyC ✉
Sep '18