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Roasted Veggies with Toasted Pumpkin Seeds over Spinach February 4, 2016

Filed under: Cooking,guides — misscilicia @ 1:09 am
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SANYO DIGITAL CAMERA

Roasted Veggies with Toasted Pumpkin Seeds over Spinach

This recipe was inspired by the fact that—yes, I confess–I am a vegetable junky and always get carried away when I go to the store. I am well known in the produce section. Roasting is one of my favorite ways of cooking my veggies. Since I was using the oven anyway, I decided to roast some pumpkin seeds at the same time. WARNING! Roasted pumpkin seeds are highly addictive, so don’t make more than one serving at a time, or you will be wondering how you ate so many of them. This is very quick to prepare.

Ingredients:

1 cup of mushrooms, Brussel sprouts and sweet potato, cut into small pieces

1-3 cloves garlic, minced

2-3 tablespoons olive oil

½ cup pumpkin seeds

As much spinach as you want.

Your favorite spices. I usually add black pepper, salt, cayenne, rosemary, thyme, and everyday seasoning from Trader Joe’s.

Directions:

Add olive oil and spices to casserole dish. Stir, add veggies, except spinach. Bake at 350 for about 10-15 minutes, until browned. Put pumpkin seeds on cookie sheet and bake for about 5-6 minutes, until browned and smelling delicious. Place spinach leaves on plate. Top with roasted veggies, then the roasted pumpkin seeds.

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