*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
Or click here to buy now.
1 8 oz package of baby bella mushrooms
about 2 pounds of baby potatoes (add enough to serve 4-6 to each person)
Basil and Garlic Seasoning Blend*
- Preheat oven to 400.
- Remove the ends of the asparagus and pop out the stems of the mushrooms.
- Place all of the vegetables into a large bowl and drizzle with enough olive oil to coat.
- Shake the seasoning on to taste.
- Pour all into a baking pan and bake at 400 for 20 minutes.
- Remove and put in a serving dish. Serve hot.
NOTE: Thinner, younger asparagus stalks will cook to a crispy state in this recipe, while thicker stalks will bake to a tender state.
|Just pop the stem off to make these caps ready to roast.|
|Put all the veggies in a large bowl and drizzle with olive oil to coat. |
Toss the veggies to make sure everything has a good coating so the seasoning will stick.
Add more olive oil as needed.
|Shake your Basil with Garlic seasoning over the contents of the bowl...adding to taste.|
|When hubby saw this pan going into the oven, he said it was too pretty to eat.|
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