Saturday, August 7, 2010

Roasted Baby Reds



I just picked up some fresh baby reds at our local Farmers Market. I kind of went over board and picked up ALOT of fresh fruits and veggies. I tend to go crazy every time I go. I buy something at each booth..luckily there are usually under 10 tables set up. This time I came away with tomatoes, baby reds, cukes, beans, onions, zucchini, basil, corn and raspberries. it's set up right next to the gift store I work at in the summer a couple days a week..so I can't resist..I have to walk right by.


This is one of my favorite ways to use baby reds. Just toss it all together and throw it on the pan to bake. They don't get any better than this!




Roasted Reds


1 lb. baby reds, cut in half

Toss with:

2-3 T. olive oil

1 tsp. salt and pepper

1-2 T. onion powder

1-2 T. garlic powder

Bake on a cookie sheet at 425 for 30 minutes or until done.



1 comment:

Susan (peebsmama) said...

The seasoning on your potatoes sounds simple but yummy.

Roasting veggies is one of my fave ways to eat them. In fact tonight I'm making a roasted veggie supper (eggplant, zucchini, yellow squash, green pepper, tomato, onion and chickpeas over cous cous) with things I got at the farmers market yesterday and out of my garden this morning.