Home > Side Dishes > Roasted Vegetables Roasted Vegetables October 27, 2022 | 128 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Robustly seasoned Roasted Vegetables that are baked to perfection — succulently tender with beautifully caramelized exteriors. The secret? Toss root vegetables on an extra-large sheet pan with our show-stopping seasoning blend and bake at high heat. These veggies make the ultimate side dish to a meat-heavy dinner and they’re a great way to add color (and nutrition!) to your dinner spread. If you aren’t so sure about veggies, you’ve got to try this recipe! If you’re looking for a specific roasted vegetable recipe, try one of these: Roasted Brussels Sprouts, Roasted Sweet Potatoes (a reader favorite recipe!), Roasted Butternut Squash, Roasted Broccoli, Roasted Asparagus, Roasted Carrots, Roasted Cauliflower, Roasted Potatoes, Roasted Green Beans, or this Roasted Corn Salad. Roasted Vegetable Recipe The most famous (“viral”) recipe I’ve ever shared is this One-Pan Italian Sausage and Veggies. It’s been pinned and viewed millions of times receiving rave reviews — (thank you!). Of course, I had to create a few spin-offs of that recipe (see “quick tip” box below). And throughout the many iterations of sharing these roasted vegetable dinners, I feel there is a lot to share with you about making perfectly roasted vegetables. Yes, Roasted Vegetables should be a simple side dish, but minor tweaks can take your veggies from meh to amazing. And this Roasted Vegetables Recipe is a culmination of all the best tips, tricks, and favorite combo of veggies. I can’t wait to spill all my “secrets” here — so let’s get started! QUICK TIP Here are some more favorite sheet pan roasted vegetable dinners: One-Pan Potatoes and Sausage, Sausage and Chickpeas, Harvest Vegetables and Sausage, and One-Pan Jambalaya. The Secrets To Roasting Vegetables Veggies need SPACE! The more space the vegetables have (and the less crowded they are) the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. High heat. The oven needs to be at 400-425 degrees F in order for the veggies to get tender on the inside and caramelized on the outside. Uniform sizes. When roasting a combination of different vegetables, they need to be cut into relatively similar-sized pieces so they’ll roast evenly. The right amount of olive oil and seasonings. You’ll need just enough oil to evenly and lightly coat the veggies. Too little and veggies are prone to burning/drying out and too much and veggies will be oily and soggy. Veggies don’t need much as far as seasonings go — even simply salt and pepper can go a long way. That said, a few herbs can deliver even more flavor to the veggies. Flip the veggies halfway through baking time. Giving the veggies a quick toss halfway through the baking time will ensure even roasting on all sides of all the veggies. Bake long enough to get the golden brown edges on the veggies — this is where the flavor really develops! Oven Roasted Vegetables: Tools My number 1 tip: Use (this) 15×21 inch sheet pan to get crispy roasted vegetables. This massive sheet pan is a game changer! Not only will veggies taste best on this size pan (because they aren’t crowded so they’ll caramelize better!), but they also cook faster. When veggies are crowded, the baking time is longer. Sturdy cutting board. When chopping vegetables (and especially root vegetables), it’s nice to have a sturdy surface to cut them on. Sharp chef’s knife. It can be frustrating to cut vegetables (especially sweet potatoes) with a dull knife. Roasted Vegetable Seasoning Roasting vegetables brings out such incredible flavor, so you don’t need a whole bunch of seasonings. A good seasoning blend is a game changer for veggies and this is one of my favorites! This Tuscan-inspired seasoning blend (adapted from our favorite Crockpot Roast) combines crushed rosemary, thyme, oregano, basil, plus salt and pepper. You can completely change up the flavors by changing up the seasoning blend. Here are a few other ideas: Prepare Mediterranean roasted vegetables by tossing veggies with garlic powder, dried basil, dried Greek oregano, dried parsley, dried onion powder, and dried thyme. For a Mexican flair, try tossing the veggies in our Taco Seasoning or Fajita Seasoning. Or try adding a couple of teaspoons of Everything Bagel Seasoning for a fun flavor twist. (Don’t add extra salt!) Another option is to make Roasted Vegetables with balsamic vinegar. Prepare the veggies and while they’re baking, prepare a balsamic reduction (or dressing — follow directions in this Asparagus Salad) to drizzle on the finished veggies. More flavor options: Squeeze on some citrus at the end (like lemon), drizzle on a vinaigrette, or add some red pepper flakes (for heat). A quick overview with a few tips: How To Roast Vegetables Prep the veggies. Peel veggies ( if needed), wash, and thoroughly dry them. We don’t want excess moisture on the veggies or they’ll steam. Toss right on the sheet pan. Instead of tossing the veggies with oil and seasonings in a bowl, do it right on the sheet pan! If you do toss in a bowl first, you’ll need a touch more oil. Use your hands to evenly coat all the veggies. Trust your intuition. Roasting time can vary depending on the size of the veggies, your actual oven temperature, the type of veggies being roasted, etc. Watch the veggies, and when they’re fork tender with crisp, caramelized exteriors, they’re done! When veggies are done roasting, taste for seasoning. You may need to add an extra pinch or two of salt and pepper before serving. How Long To Roast Vegetables Our favorite blend of roasted root vegetables is potatoes, red onion, Brussels sprouts, and carrots. These vegetables all roast together beautifully. That said, different veggies can roast at the same time, but to ensure they’ll all cook evenly, they need to be cut to similar sizes and be similar densities. Harder/denser veggies like sweet potatoes, potatoes, parsnips, butternut squash, beets, Brussels sprouts, and carrots will all roast nicely together. Roast timing will be around 35-45 minutes. Softer veggies like zucchini, bell peppers, sweet corn, summer squash, green beans, and asparagus all work nicely together. Roast timing will be around 15-20 minutes or for thin veggies about 10-20 minutes. So what if you want a combination of some hard veggies and some soft ones? No problem. Just stagger the roast time. Roast denser veggies first then add the quicker-cooking veggies halfway through the roast time. Just make sure to leave room initially for these veggies to be added in later. Roasted Vegetables FAQs1What temperature is best for roasting vegetables?400 degrees F is the perfect temperature for this particular blend of root vegetables. It delivers a perfectly caramelized exterior and fork-tender interior. For other veggies (like broccoli and cauliflower), we recommend roasting at 425 degrees F. If you find the veggies aren’t browning enough, try increasing the temperature or checking the temperature of your oven. An internal oven thermometer is an invaluable tool to have for cooking — you never know if your oven is running cold or hot without testing! 2Which vegetables are commonly suitable for roasting?Pretty much every vegetable can be roasted (and tastes best that way!) Carrots, potatoes, Brussels sprouts, eggplant, cauliflower, peppers, parsnips, beets, peppers — the sky is the limit! 3Should you salt vegetables before roasting?Yes! Salting before roasting ultimately unleashes the maximum flavor potential. Salt draws moisture out of vegetables This improves the texture and delivers a crispier final product with maximum flavor. 4Are Roasted Vegetables still healthy?Absolutely yes! Roasted vegetables are very nutritious. The fact is, all forms of heating vegetables will destroy some of the nutrients, but many still remain. Plus, with roasted veggies, we’re adding in heart-healthy fats (olive oil) and seasonings which also deliver nutrients. 5Should you season vegetables before roasting?Yes! The seasoning should happen before roasting. Then, after the veggies are done, you can give them a quick taste test and add additional salt/pepper as needed. 6How long does it take to roast vegetables at 400?This vegetable blend takes about 35-40 minutes. This timing is dependent on accurate oven temperature and that the veggies have plenty of room to roast (if they’re overlapping, they’ll take longer to roast). 7When roasting vegetables, where should you place the rack in the oven?Arrange a rack in the middle of the oven to bake the vegetables. 8Can you roast frozen vegetables?You can. IMO, they don’t turn out nearly as good as fresh vegetables, just because they don’t caramelize as well (there is too much liquid), but they’re still tasty. Here’s a guide on roasting frozen veggies. What To Do With Roasted Vegetables: Enjoy them right out of the oven with your dinner! We love them as a hearty side dish with this Blackened Chicken or this Italian Chicken Marinade. Add to a holiday spread: Serve on your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Sweet Potato Casserole, Thanksgiving Salad or Winter Salad, Thanksgiving Dressing, and the best, no-knead Dinner Rolls. Add to your Easter spread along with this Deviled Egg Recipe, Cobb Salad, and these easy Drop Biscuits. Meal prep with ’em. Maybe I’m crazy, but I absolutely love the leftover roasted vegetables and potatoes straight from the fridge (yes, cold!) as a quick snack. Or I’ll meal prep with them adding them (cold) to a big salad (like this Garden Salad). Reheat leftovers. Leftover veggies can be reheated in the oven, in a skillet, or (my personal favorite way) in the Air Fryer. You can even microwave them, but they do get a bit more mushy when re-heated this way. QUICK TIP Here’s a fun way to add more flavor to roasted veggies: Grate a block of Parmesan cheese with a microplane, right on top of the veggies after removing them from the oven. Using a microplane to grate the cheese ensures it melts beautifully into the veggies. Parmesan adds a nice finishing seasoning and flavor. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Vegetables 5 from 59 votes - Review this recipe Robustly seasoned Roasted Vegetables that are baked to perfection -- succulently tender with beautifully caramelized exteriors. The secret? Toss root vegetables on an extra-large sheet pan with our show-stopping seasoning blend and bake at high heat. These veggies make the ultimate side dish to a meat-heavy dinner and they're a great way to add color (and nutrition!) to your dinner spread. If you aren't so sure about veggies, you've got to try this recipe! SAVE TO RECIPE BOX Print Recipe Roasted Vegetables 5 from 59 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Robustly seasoned Roasted Vegetables that are baked to perfection -- succulently tender with beautifully caramelized exteriors. The secret? Toss root vegetables on an extra-large sheet pan with our show-stopping seasoning blend and bake at high heat. These veggies make the ultimate side dish to a meat-heavy dinner and they're a great way to add color (and nutrition!) to your dinner spread. If you aren't so sure about veggies, you've got to try this recipe! Course Dinner, Side Dish, Vegetarian Cuisine American, Vegan, Vegetarian Keyword roasted vegetables, roasted vegetables recipe Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 6 -8 servings as a side Calories 231kcal Author Chelsea Cost $7.54 Ingredients▢ 1/4 cup extra-virgin olive oil▢ 1-3/4 cups medium carrots, peeled and cut to 1-1/2 inch chunks (3-4 carrots)▢ 1/2 pound (2 cups) large Brussels sprouts, halved, with outer leaves removed ▢ 1 pound (packed 3 cups) baby red potatoes, halved or quartered▢ 1 large (2 cups) red onion, halved and cut into thick 1-inch pieces▢ 1 pound (packed 3 cups) sweet potatoes, peeled and cut to 1 1/2-inch thick slices▢ 3/4 teaspoon dried oregano▢ 3/4 teaspoon dried crushed rosemary▢ 1 teaspoon dried thyme▢ 1 teaspoon dried basil▢ Fine sea salt and pepper▢ Optional: fresh herbs (such as thyme or parsley) to garnish with, Parmesan cheeseUS - Metric USMetric InstructionsPREP: Preheat oven to 400 degrees F. Prepare an extra-large (15×21 inch sheet pan) or 2 smaller (11x17-inch) sheet pans (See Note 1) and set aside. PREP VEGGIES: (See Note 2.) Peel the carrots and cut on the diagonal into large chunks (thick carrots--cut 1-inch chunks; thinner--cut 1-1/2-inch chunks), remove the outer leaves of the sprouts and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato(s) and cut into large 1-1/2-inch chunks/slices. ASSEMBLE: Place all the vegetables on the prepared baking sheet(s) and drizzle with the oil. Sprinkle on the oregano, rosemary, thyme, and basil. Add salt & pepper to taste (I add add 1 tsp salt & 1/4 tsp pepper). Toss well with your hands, evenly coating all the vegetables with the seasonings and oil. Then use your hands to space veggies out so they aren't overlapping or too crowded. BAKE: Place the tray on middle rack of the fully preheated oven and bake for 35 to 40 minutes, flipping the veggies and spacing them out again 20 minutes into baking time. ENJOY: Remove from the oven and taste, adding extra salt/pepper if needed. Optional: top with fresh herbs or use a microplane to finely grate some Parmesan cheese on top. Enjoy immediately. Video Recipe NotesNote 1: Veggies need SPACE! The more space the vegetables have (and the less-crowded they are), the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, soggier veggies. Additionally, if the veggies don't have enough space, roast time is quite a bit longer than recipe indicates. Note 2: Uniform sizes. When roasting a combination of different vegetables, they need to be cut to relatively similar-sized pieces so they'll roast evenly. See post for step-by-step photos for how I cut each veggie. Nutrition FactsServing: 1serving | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 91mg | Potassium: 874mg | Fiber: 6g | Sugar: 7g | Vitamin A: 17264IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I tried your roasted vegetables recipe today, but I add some vegetables and removed some .. It was super yummy I liked it .. Thank you ❤️ Reply
I know you didn’t ask ME, but I added red peppers, zucchini, mushrooms and asparagus. Asparagus the last 20 minutes. Reply
I just had a few leftover slices of squash, green pepper and onion, so I tossed them with a 1/4 each rosemary, thyme, basil, garlic, olive oil, balsamic vinegar, and a shake of salt-free seasoning. I placed them on a baking pan lined with aluminum foil and sprayed with non-stick spray. Roasted at 450 and broiled on high for the last couple minutes. In the oven about 10-15 minutes. Delicious! We will make this again and again this winter. Reply
Literally life changing. BEST roasted vegetables ever!! LOVE these, thanks for another great recipe! Reply
We luv, luv, luv these fabulous, so-healthy roasted vegetables! Is there any suggested way to manage with only 1 oven on Thanksgiving? Typically, the turkey comes out and rolls go in while the turkey is carved & dinner is served. Can the vegetables be “roasted” in an electric skillet or placed in the oven with the turkey for the last 40mins??? Reply
Thanks so much Coco! 🙂 I’ve never tried cooking them alongside something else, but I think placed in the oven with the turkey would be your best best! They might not get as roasted or need a little bit longer though. Happy Thanksgiving! Reply
Try the veggies in the slow cooker. Can sear in a pan or pop under griller (I think you guys call it the broiler) for a bit if you want outside a little more well finished (“burnt” lol) Reply
Easy & so good! The colors are so vibrant and the flavors are wonderful – it’s such a great way to enjoy veggies! I will definitely make this often. Thanks, Chelsea. Reply
It was great and very easy. I will do it often to enjoy the delicious vegetables. Thanks, Chelsea Reply
This looks delicious! Do you know if these would work as leftovers? For example if I prepped a big pan of these toasted veggies to meal plan lunches for the week? Reply
Looks great, easy to make, I’ll try your recipe and see how it works:)). Love all the photos your posted. Thanks so much for sharing Chelsea! Reply
Roasted veggies are my absolute favorite way to enjoy fresh veggies. The crispy sides are so good!!! Reply
These roasted veggies were great! It was the perfect way to get my kids to actually eat vegetables. Reply
Chelsea you knocked it out the park girl! These roasted veggies are awesome! Can’t stop eating them. (had some for breakfast. Shared some with my co-worker, she loved them! Sharing the recipe with family and friends. Looking at your other recipes. Thank You! Reply
Roasted Vegetables are great! I like them. Thanks for your recipe and video tutorials. You make processing them easy. cherish for this Reply
Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing Reply
I tried this recipe for the first time last week and have made it three times since because my boyfriend keeps requesting it. It’s awesome!! I didn’t have dried basil so didn’t use that. The third time I substituted the Brussels sprouts with zucchini because … Brussels sprouts makes us gassy. I’ve also added red bell pepper one time and green bell pepper another time because I had it available. Love this recipe!! Reply
I appreciate what you share here, I’d love to try this dish right now. I love this dish because it’s simple Reply
This recipe turned out beautifully. It was a side dish for Christmas dinner and it was well liked. Thank you for the recipe. CHELSEA Reply
love the idea of roasted vegetables (except brussel sprouts – yuck). But have your tried freezing and using them later in different dishes? If so – how to freeze, thaw and recipe ideas would be MARVELOUS! Thanks for sharing! Reply
I do these all the time. Love roasted vegetables. Since i’m also serving mashed potatoes, i want to replace the red skin potatoes with another “Fall” veggie. What would you suggest? Reply
Can the veggies be roasted half way and finished up later? It’s a London Thanksgiving this year and oven space is at a premium! Reply
Roasted Vegetables is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing! Reply
I would recommend keeping it on the tray they were roasted on and then just covering that tray with foil to transport. Then once there transfer into what you planned on serving it with. This will keep it from getting soggy! 🙂 Reply
Hi there! Quick question: I’m planning on making these for thanksgiving. However, it’s at my sister-in-laws and she lives a little over an hour away. How can I keep them from going soggy and staying somewhat hot and fresh during the car ride? Any advice would be helpful! Thanks! Reply
They get soggy when they are stacked on top of each other for an extended period of time. I would recommend roasting them and then keeping them on the tray and just covering it with foil and transporting it like that! I hope you enjoy!! 🙂 Reply
Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing Reply
I am losing weight and am looking for some recipes to complete my weight loss schedule. so lucky i found you If you have more, can I learn more? How can I contact you here? thank you very much. Reply
Best of luck to you Peter! I don’t do any health/weight loss coaching, but feel free to browse through my recipe archives for healthy recipes, there are lots! 🙂 Reply
Awesome! One of my favorite Roasted Vegetables, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you! Reply
I am very impressed to read your blog about the preparation of vegetables. Such recipes I really can not prepare at my home. Reply
This dish is so delicious! My friend and I made it this past Sunday. And it was incredible. This dish utilizes the best flavors to outdo and overlook the over use of all the other ones normally put into these recipes; garlic, salt, maybe another “exotic” spice and pepper. My best friend has been telling me for a while now that often times you find in American cuisine that recipes simply do not get creative enough to explore other flavor profiles. And this can be especially said about American vegetable side dishes. Though all the spices are that which you’d find in the average American home, Chelsea’s recipe truly puts a different savory, hearty and deeply gratifying flavor onto your dinner plate. You’ll be grateful you did it, I know my best friend and I were. Thank you for this recipe, Chelsea! I look forward to trying your others! Reply
Hi there, Thank you for sharing this recipe. I’m new to cooking and I have been looking for a way to roast all different kinds of vegetables that would have different cook times and I’m glad in here you can put all these different vegetables together and cook all at once. Can I ask?…do they end up coming out soft not rock hard because I’ve been stru6with the vegetables and roasting in oven but they come out rock hard still like the carrots or potatoes. Also should I use a flat baking sheet and put tinfoil down first? Or is it better to not use tinfoil? I know tinfoil makes for easy clean up but is there a reason not to use it? And the baking sheet..should it be thin like not deep? Also what would you think about adding minced garlic? I know someone said theybdidnthat..bit how would I do this? Reply
I love these vegetables. I make them once a month , freeze them to add to salads, omelets, as a side dish or just as a fabulous snack. It is a lot of washing, peeling, chopping and then roasting them but it is totally worth the work! I only wish the oil didn’t make such a mess on the pans and in the oven. Still worth it! Reply
So happy with the veggies! It’s a crowd pleaser and even with a variation on ingredients ( i only had coconut oil and in lieu of brussels/potatoes I threw in zucchini & mushrooms and I only had salt and thyme, so i drizzled the veggies with a lil lite balsalmic and tossed in a cut fig about 3/4 the way thru. After, I sprinkled with some praline crumbles. I had like a handful of fresh basil in the yard so thats what i used.. it was good!THANK YOU i never roast because to me roasting means all day.. NOT ANYMORE! DELISH! Reply
Great recipe! Though I was lacking some herbs and vegetables, I just replaced them with the more common ones here in the Philippines and it still turned out great! Reply
My husband chose to have thirds for these veggies over having more steak! Unheard of for him. Cooked them in aluminum pan on charcoal grill due to power outage and it was even better. Reply
This is the best compliment ever! Getting your husband to pick veggies over steak, that’s a win! Thanks so much for your comment, I’m so glad you guys enjoyed these Roasted Vegetables! Reply
Hi Chelsea, Found your website looking for a different spice blend to use for roasting some veggies – it’s starting to cool off in Upstate NY (ski season soon!). Used a sweet potato, beets & red onions. Quartered the onions and lanced with shortened bamboo skewers. On parchment paper. Very aromatic coming out of the oven and deliciously flavored. Thanks! Like to try your Creme Brule next! Reply
I absolutely love this recipe and would think that a precious friend of mine that passed away used this in her restaurant, for weddings and other events. This special recipe will be an ode to her beautiful memory. Reply
Amazing recipe, the season combo was on point and the cook was great. I didn’t follow the amount of seasoning I just eyeballed it and it was perfect. Reply
You can never go wrong with vegetables! And I like cooking different kinds so you won’t get too ‘bored’ of just a single flavor when you eat them Reply
I love Roasted Veggies but have only used Basil, and S&P as seasonings. I’ll try your combo next time. I also like to toss in lots of veggies such as Mushrooms, Radishes, Turnips and Rutabagas in addition to all that you mentioned. And if I have Honey Goat Cheese from Aldis , I’ll let that sit out a few minutes and serve a dollop in the side. It complements it perfectly! Reply
Made this recipe and added beets and broccoli to it. All turned out wonderful. Colorful and delicious. Reply
Using vegtables you used in this receipe, what temperature did you use. And did I see you roasted for 40 min.? Reply
Great to see the sizes. I usually cut carrot and onion too small and spuds (potatoes) too big.yours worked well. Had as veggies with my slow cooker Oslo Bucco. Threw in a baked custard (and tray of eggshells for my birds) to fill oven shelves. All of it was yummy, birds liked the shell-grit. Reply
The spice blend is great in this recipe! I also add cauliflower and leave out the Brussel sprouts. This is a yummy way to eat veggies! Reply
I’ve cooked roasted vegies before, but I couldn’t find my recipes, so I searched and found yours. I substituted small white potatoes for sweet potato and added a red beet which I rinsed after peeling and then again after cutting so it wouldn’t bleed all over the other vegies. I had planned to add garlic cloves (probably could have after I turned the vegies over). Instead I added some garlic powder to the excellent herb mix. I used 3/8 of a cup of olive oil which I whisked the spices into. I poured this into a bowl with all the cut up vegies. This worked much better for me than pouring oil and sprinkling herbs onto the baking sheet covered with parchment paper and trying to mix it in. After cooking this, I put it into an 11″ X 15″ glass baking container covered with foil to transport it to a remembrance gathering. It was a few hours before we ate and reheating was not an option. There were many delicious offerings folks brought to this special gathering. I was pleased to see that my empty container was perhaps the only empty removed from the serving line. Reply
When I tried the Indian food it was delicious. I always take 2 to 3 meals of Indian food in a week. now when I read this blog it remember me of Indian food. Reply
Excellent recipe! It’s easy to sub veggies or even add a few extras as the seasoning just seems to fit perfectly on everything. We add in broccoli and mushrooms, and shred the brussel sprouts a bit. This and the chicken quesadilla soup recipes are in our regular rotation now. Reply
