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Home » Sides & Vegetables » Side Dishes » Scrumptious Roasted Vegetables

Scrumptious Roasted Vegetables

May 13, 2020 by victor 83 Comments

These oven roasted vegetables are super easy to make and they taste amazing! They are always a hit in our home. Each vegetable is perfectly tender and packed with great flavor! Great for Thanksgiving, Christmas and just everyday dinners.

Assorted roasted vegetables

Whenever I don’t bring my lunch to work, 8 times out of 10 I would pick up a box of roasted vegetables with a large turkey meatball from the local store’s lunch bar. Let me tell you, those roasted vegetables are really good, albeit quite expensive and have a fairly limited variety.

There you can find the usual roasted carrots, green beans, red onions, and potatoes. Occasionally they have sweet potatoes, zucchini and asparagus, but that’s about it.

Some of my favorite vegetables to roast are eggplant and Brussels sprouts. Roasted root vegetables rock! They taste great and are full of minerals and vitamins. I love the taste of oven-roasted beets, carrots, yams and parsnips. Throw in some bell peppers for good measure and I am in heaven. Wait, I forgot butternut squash. That’s it. I absolutely adore roasted butternut squash. Roasted butternut squash is seriously delicious!

This recipe includes a very good sample of my favorite vegetables. Each time I roast veggies I try to vary them and incorporate what I have on hand. But it’s always a combination of root vegetables and non-root vegetables. Whenever I make this recipe at home it’s always a hit. When I serve these roasted vegetables to guests they always ask me for the recipe. Invariably, it takes them by surprise to learn how simple it is.

My tips for making great roasted vegetables

Variety

No question, the secret to making excellent roasted veggies lies in the variety. A bunch of roasted potatoes, or Brussels sprouts, no matter how well prepared, can never compete with a medley of root and non-root veggies. Here you have softer and crunchier textures, sweet and tart, and a wide range of colors and nutrients, and all the minerals coming especially from root vegetables. And each person can pick whatever veggies they like. Even the pickiest eaters will be happy with these roasted vegetables!

Close up of roasted vegetables.

The dressing

Similarly, the dressing makes a huge difference. More often than not I find that store/restaurant roasted veggies are on the sweeter side. To fix that I use a combination of balsamic vinegar and sherry vinegar. I wanted to make the dressing tart enough but without it being overly sweet from using too much balsamic vinegar.

Thick dressing is another little secret I learned about during my experiments. Thick dressing sticks to veggies and each piece coming out of the oven is a tasty, perfectly seasoned little morsel.

Fresh herbs

Fresh aromatic herbs like basil and thyme add a lot of flavor too. As does garlic. I use a lot of it, as it loses its pungency during roasting but the flavor remains.

Size

I like to cut vegetables about the same size so that they cook evenly. Dense vegetables like beetroots need to be cut a bit thinner than the rest to cook through in time. Brussels sprouts are a toss – sometimes I cut them in half, sometimes I roast them whole.

best roasted vegetables

Spacing between vegetables

If you can, I recommend using a very large, 15 x 21-inch baking sheet for roasting your vegetables. This will help avoid crowding and let the liquids evaporate quickly, allowing for proper roast. Otherwise, divide the vegetables and roast them in two batches.

Leaving more space between the vegetables results in better and faster roasting. Here is the sheet of roasted veggies I made that took only 30 minutes to produce beautifully roasted vegetables.

Oven-roasted vegetables on a platter.

Scrumptious Roasted Vegetables Recipe

4.96 from 25 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: roasted carrots, roasted eggplant, roasted vegetables, roasted zucchini
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 171kcal
Author: Victor

Ingredients

  • 1 small eggplant quartered and sliced into 1/2-inch pieces
  • 1 large carrot sliced into 1/2-inch pieces on the diagonal
  • 1 medium red onion cut into 1/2-inch strips
  • 1/2 red bell pepper cut into 1/2-inch strips
  • 1/2 green bell pepper cut into 1/2-inch strips
  • 1/2 yellow bell pepper cut into 1/2-inch strips
  • 1 large beet root peeled, quartered and sliced into 1/2-inch pieces
  • 1/2 butternut squash peeled, quartered and sliced into 1-inch pieces
  • 8 Brussels sprouts cut in half or whole
  • 1 zucchini sliced into 1/2-inch rounds

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp white balsamic vinegar not overly sweet; dark balsamic vinegar will work as well
  • 2 Tbsp red wine vinegar or sherry vinegar
  • 2 tsp Dijon mustard whole grain or regular
  • 2 tsp finely chopped fresh thyme
  • 2 Tbsp finely chopped fresh Italian basil or parsley, cilantro
  • 5 garlic cloves pressed
  • 1 tsp freshly ground black pepper
  • 1 tsp kosher salt

To sprinkle on top:

  • 1/2 tsp freshly ground black pepper optional
  • 1/2 tsp kosher salt plus more to taste
  • more chopped herbs to taste

Instructions

  • Preheat oven to 450F.
  • Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
  • Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
  • Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.
  • Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
  • Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently. Serve the roasted vegetables immediately.

Notes

If you've used this recipe in the past you may have noticed that I slightly modified my original recipe. The new version is the result of a series of micro-adjustments to make this recipe even better and easier to make. I slightly reduced the amount of vegetables to make them fit more comfortably on the 15"x21" baking sheet. I also reduced the amount of olive oil and increased the vinegar. This resulted in slightly less oily vegetables with a brighter taste. If you prefer the original recipe, double the olive oil and reduce sherry vinegar by half. I also doubled the amount of chopped basil but that should be a welcome change regardless.

Nutrition

Calories: 171kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 669mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9035IU | Vitamin C: 84.2mg | Calcium: 64mg | Iron: 1.5mg

Helpful resources:

6 Common Mistakes to Avoid When Roasting Vegetables

How to Roast Any Vegetable

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    Recipe Rating




     

  1. Cassandra

    December 24, 2022 at 9:20 pm

    I’ve been making this recipe for 5 years I think? My family requests this for every holiday gathering. I’m the “roasted veggie” lady now I guess 😂. When I don’t bring it, there is always someone who asks me why I didn’t bring “those delicious veggies”. Def worth all the chopping and fresh herbs!

    Reply
    • victor

      January 20, 2023 at 2:40 pm

      So happy to hear it, Cassandra. Enjoy!

      Reply
  2. Lisa

    December 19, 2022 at 11:28 am

    Hi, I am going to make this for Christmas dinner and I’m wondering if I can cut up the veggies, toss them in the dressing and let them sit in the covered bowl in the fridge over night?

    Reply
    • victor

      February 06, 2023 at 12:41 pm

      Apologies for the late response. I realize that it is too late, but let me answer. I’ve never tried that, I’d rather make the dressing ahead and store it separately, then toss right before cooking. The reason for that is that the acid in the dressing will most likely affect the texture of at least some of the vegetable varieties, so I’d rather not do that.

      Reply
  3. loan

    November 24, 2022 at 5:14 pm

    how many pounds of vegetables altogether do you recommend for the oil & vinegar measurement in the recipe?

    Reply
    • victor

      February 10, 2023 at 11:56 am

      Never weighed them, but I’d say about 3-4 lbs. But it really depends on the size of the baking sheet. You don’t want the veggies to be overcrowded otherwise they won’t roast properly.

      Reply
  4. Westovergrad

    November 12, 2022 at 3:42 pm

    I made this last week. It was delicious. One question though—do you peel the eggplant?

    Reply
    • victor

      December 16, 2022 at 1:06 pm

      No, I keep the skin on. It will soften up during roasting, no need to remove it. It also helps keep the slices together.

      Reply
  5. Simangele

    June 16, 2022 at 9:41 am

    Thank you Victor for teaching me how to make perfect roasted vegetables. Your recipe is flexible but you’ve highlighted critical points which make roasted vegetables really, scrumptious. I am no longer intimidated when making roasted vegetables. Tasty, tasty, tasty! Thanks again.

    Reply
    • victor

      June 22, 2022 at 4:40 pm

      You are very welcome. Happy cooking!

      Reply
  6. Doreen

    April 03, 2022 at 3:44 am

    Seriously delicious. I love veggies and they taste really great roasted! Honestly, give it a try… you will not be disappointed!

    Reply
  7. carol

    February 19, 2022 at 9:45 am

    Thank you for the recipe. I roast vegetable in oil and spices but never thought to add an acid. Will be trying tonight!

    Reply
    • victor

      February 19, 2022 at 5:56 pm

      You are welcome. Enjoy!

      Reply
  8. Mary

    January 13, 2022 at 8:12 am

    Good recipe but I felt like I tasted more vinegar than I did the veggies. Will reduce the vinegar next time.

    Reply
    • victor

      January 13, 2022 at 9:04 am

      It’s possible that it’s the vinegar that you used. Tastes differ too… it’s always a good idea to adjust recipes to your own taste, that’s when food tastes the best. Enjoy!

      Reply
  9. Lynn

    October 03, 2021 at 4:38 pm

    Can you cook these in an air fryer? If so, what would you do for cooking instructions? Thank you they sound delicious!

    Reply
    • victor

      October 04, 2021 at 5:26 pm

      Hy Lynn, now that you mentioned it, I am sure you can… what a great idea, I will definitely try that. Can’t tell the timing but I like air frying on the highest temp most of the time… potato wedges come out perfect for me for 20 minutes at 410F without flipping. I’d say most veggies would be somewhat similar if they are of the same thickness as your regular potato wedges.

      Reply
      • Lynn

        October 04, 2021 at 5:31 pm

        Perfect, that’s what I was thinking too. Thanks!

        Reply
        • victor

          October 05, 2021 at 12:48 pm

          You are welcome.

  10. Amy

    December 21, 2020 at 7:50 pm

    Love these veggies I used Red Onion, cauliflower, broccoli, green beans, carrots, red and green peppers. Delicious!

    Reply
  11. Dee

    October 04, 2020 at 3:44 pm

    I am going to try recipe now. I will post comments or results! Thanks

    Reply
  12. Shin

    April 26, 2020 at 9:39 am

    The best! 😍😍😍

    Reply
  13. Shin

    April 26, 2020 at 9:38 am

    Thank you for this recipe, I love it! And the dressing perfect! 👌👌👌 I love this way much better than making the traditional ratatouille. Thanks and hoping to see more recipes from you. ❤

    Reply
    • victor

      April 28, 2020 at 9:11 am

      You are very welcome! Thank you for your feedback, Shin.

      Reply
  14. Pam

    February 16, 2020 at 1:32 pm

    Going to do for a dinner party, would pistachios or pine nuts be good with it?

    Reply
    • victor

      February 17, 2020 at 7:30 am

      Never tried it but sounds pretty good.

      Reply
  15. Christy

    January 10, 2020 at 11:42 pm

    This recipe was FREAKING delicious. I repeat, F R E A K I N G delicious. Thank you!!!

    Reply
    • victor

      January 11, 2020 at 9:47 am

      Wow! You must have really liked it. So happy to hear it. You are very welcome.

      Reply
  16. Christy

    January 10, 2020 at 11:41 pm

    This marinade and vegetable combination was FREAKING delicious. I repeat, F R E A K I N G delicious. Thank you!!!

    Reply
  17. Nancy

    December 24, 2019 at 5:59 pm

    We love this dish! I actually put 1/2 T olive oil, also the first time had was upset to find we had run out of balsamic vinegar. But I had Walden Farms 0 calorie balsamic vinegar dressing and it was fabulous. Probably a little sweeter than the recipe. Did everything else the same, but used dried herbs vs fresh. Doing this again today!

    Reply
  18. Jenessa

    November 26, 2019 at 2:55 pm

    Can you make a large batch and freeze?

    Reply
    • victor

      November 26, 2019 at 3:24 pm

      Yes, you can cool them then freeze for up to 3 months.

      Reply
      • Elizabeth

        December 06, 2019 at 10:26 am

        How would you recommend reheating them?

        Reply
        • victor

          December 07, 2019 at 7:24 pm

          You can throw them back in the oven at 375F for 10-15 minutes. A toaster oven will work well too.

        • K. Renedo

          December 30, 2019 at 8:19 pm

          Can you make these ahead of time? I’m traveling so would be nice to have all cut up and marinating and then can just throw them on the sheet pan. Do you think this would work?

        • victor

          December 31, 2019 at 12:29 pm

          I wouldn’t advise marinating for this recipe that as some of the veggies mixed with the marinade will turn soggy and mushy. I’ve tried that once and did not like the texture. It’s best to mix them right before roasting. But you can prep both and keep separately in the fridge for up to 2-3 days.

  19. rubi rogers

    November 22, 2019 at 5:12 pm

    lov,lov,lov!!!!!

    Reply
  20. Mike Powell

    November 06, 2019 at 10:21 pm

    Beautiful site, stunning photography! Well done

    Reply
    • victor

      November 07, 2019 at 6:54 am

      Thank you for the kind words, Mike.

      Reply
  21. Annette

    October 09, 2019 at 8:26 pm

    I’m wondering how many cups of vegetables this would make with the amount of dressing it makes…, can’t wait to make to bring to work tomorrow.. sounds absolutely delicious !

    Reply
    • victor

      October 09, 2019 at 8:44 pm

      That’s a very good question. I’d say 12-14 but I never really measured.

      Reply
  22. Sondra Leslie

    August 13, 2019 at 8:22 am

    This was excellent!!! Changed the vegetables up a little and added in sweet potato and mushrooms. I couldn’t believe how much my sister and I ate in one sitting. Turning leftovers into lunch with quinoa and grilled chicken. Thanks for great recipe.

    Reply
  23. Shirley

    August 12, 2019 at 10:43 am

    Our friends had us over for dinner last Saturday. These vegetables were on the menu, and they were amazing. Not to mention gorgeous! I had to have the recipe, plan to make these often. Thank you so much for sharing it.

    Reply
    • victor

      August 13, 2019 at 11:50 pm

      You are very welcome!

      Reply
  24. laura cooper

    January 08, 2019 at 9:25 am

    I’m planning on trying this one out tonight. I’d like to add meat to the dish somehow. Any suggestions?

    Reply
    • victor

      January 08, 2019 at 9:54 am

      Laura, you can add bone-in, skin-on chicken thighs/legs around the vegetables. At 450F and 30 minutes, they will cook through, but check with a thermometer for doneness. Veggies will create steam so the meat may not brown well, but you can finish it on broil.

      Alternatively, you can make a quick protein while the veggies are roasting, or shortly after, using these favorites of mine:
      https://cravingtasty.com/10-minute-pan-fried-chicken-breast/
      https://cravingtasty.com/boneless-chicken-thigh-recipe/
      https://cravingtasty.com/heavenly-broiled-chicken-breast/

      Reply
  25. Sandra

    December 09, 2018 at 8:49 pm

    I’m so glad I found this recipe – it’s amazing! I’ve made it several times since finding it in a Google search for roasted vegetables a few weeks ago. I use red wine vinegar instead of sherry vinegar; dried herbs instead of fresh; and I don’t use garlic – it’s still delicious! And I’ve even bought a large baking sheet as you suggest instead of having to use all three of my regular sized sheets – total game changer!

    Reply
  26. Les

    October 04, 2018 at 9:59 pm

    Hello, nice recipe. All I can say is that these are the best roasted vegetables I’ve ever made.

    Reply
  27. Robert

    March 19, 2018 at 6:57 pm

    I like to meal prep in advance, Is this recipe good for marinating overnight?

    Reply
    • victor

      March 19, 2018 at 7:06 pm

      I wouldn’t advise that as the veggies mixed with the marinade will turn soggy and mushy. I’ve tried that once and did not like the texture. It’s best to mix them right before roasting. But you can prep both and keep separately in the fridge for up to 2-3 days.

      Reply
  28. Julia

    March 19, 2018 at 6:55 pm

    This is my ABSOLUTE favorite roasted veggie recipe. It is my go-to side dish for dinner because of how well it works with so many kinds of vegetables!

    Reply
    • victor

      March 19, 2018 at 6:56 pm

      Thank you for your feedback! Glad you like it.

      Reply
  29. Vicky

    March 12, 2018 at 12:44 pm

    I made these roasted veggies for dinner last night and everyone loved them. The dressing was so good! Thanks for sharing this awesome recipe!

    Reply
  30. Margaret

    January 27, 2018 at 10:59 pm

    We make this recipe a couple of times a week now. Never gets old. I vary the vegetables based on what’s in season or what’s available. Thanks for sharing.

    Reply
  31. Kassie Castaneda

    January 14, 2018 at 8:07 pm

    These veggies are the best my husband and I have ever tasted! Love them!

    Reply
  32. Mala

    December 26, 2017 at 12:47 am

    Made this for a party, came out good.

    Reply
  33. Chelsea

    December 23, 2017 at 4:30 pm

    I’m considering making this tomorrow. Do you think I could make it as directed and then keep it warm in the crockpot for a few hours before dinner so I could utilize the oven for the rest of dinner?

    Reply
    • victor

      December 23, 2017 at 11:01 pm

      Never tried that but I think you should be fine. I like the crockpot idea – with the lid on the vegetables won’t dry out and will stay warm.

      Reply
  34. Amanda

    November 03, 2017 at 10:23 pm

    This recipe was so delicious! Even the kids ate up the veggies!!! I added mushrooms, which were amazing!!

    Reply
  35. Armand

    October 27, 2017 at 8:00 am

    Like so many of the others, my guests and I really enjoyed these veggies. I also through in a couple parsnips and mushrooms. I LOOKED and tasted wonderful. I saw some of the concerts re: sherry vinegar. I didn’t have the vinegar but I did have sherry–I used it and it worked beautifully.

    Reply
    • victor

      October 27, 2017 at 8:10 am

      Fantastic! Glad you liked my recipe, Armand. Thanks for sharing your experience. You got me interested about using sherry in place of sherry vinegar – I will definitely try it.

      Reply
  36. Eldridge

    September 29, 2017 at 8:02 am

    Awesome post, thanks for sharing. Made these last night and my folks loved them. Will definitely be making again soon.

    Reply
  37. T. D.

    September 04, 2017 at 9:35 pm

    These turned out to be rather great. They had to sit in a warm oven for a while and people still loved them. Great with the yoghurt topping, too. Thanks again!

    Reply
    • victor

      September 07, 2017 at 9:41 am

      You are very welcome.

      Reply
  38. T. D.

    September 03, 2017 at 1:18 pm

    Thanks for your quick reply- that was so good of you! I love the idea of it making a coating. And sealing in the moisture. Two things I’ve been missing in my roasted vegetables … so I’m going to try it as described. Thank you!

    Reply
  39. T. D.

    September 02, 2017 at 9:59 pm

    I’d like to attempt this for a dinner party tomorrow night with carrots, cauliflower, red potatoes, and golden beets. I’m wondering what your thoughts are about me throwing in a couple poblanos. And also I’ve never roasted vegetables with this sort of dressing — that’s what drew me to it!–do you think I’ll still be able to serve it with a lemon yoghurt sauce for drizzling? Or, in other words, does the dressing get completely absorbed and just make the veggies more moist and tender? Thanks so much for the recipe!

    Reply
    • victor

      September 03, 2017 at 9:43 am

      I think adding poblano peppers would be a good idea, I like them quite a bit.

      As to the dressing, I don’t think it necessarily gets absorbed, it’s more like it creates a nice coating. The veggies do come out tender and moist, and flavored enough to not need any additional dressings or dips. However, I think drizzling them lightly with a lemon yogurt sauce may actually enhance the flavor. Hard to say unless you try.

      Reply
  40. Amy H

    August 17, 2017 at 7:44 pm

    I love this recipe! I’m curious, do you think you could toss the veggies in the glaze and grill them?

    Reply
    • victor

      August 17, 2017 at 7:52 pm

      Absolutely. For grilling, cut the veggies into thin slices so they cook faster. I avoid some vegetables though, like beets as they take much longer to grill, about 30 minutes. But you can start with beets and add other veggies at a later time.

      Reply
  41. Leigh-Ann

    July 29, 2017 at 12:33 pm

    It says to eat immediately. How well do these keep? I want to make Sunday night to eat for lunch several days during the work week.

    Reply
    • victor

      July 29, 2017 at 12:45 pm

      I always have some leftovers and they are very good for next few days. I reheat them in a microwave but you can also reheat them in the oven. Honestly, fresh out out of the oven they are the best, 10/10. Reheated, they are 9/10.

      Reply
  42. Dianna

    June 10, 2017 at 7:07 pm

    Any suggestions on a substitute for sherry vinegar? I don’t have any of that on hand but do have white and red vinegar, as well as apple cider vinegar.

    Reply
    • victor

      June 10, 2017 at 7:42 pm

      Any of those will do, just use the one you like. Red and white wine vinegar are commonly used as a substitute for sherry vinegar.

      Reply
  43. Poppy Teel

    June 01, 2017 at 11:47 am

    Sounds WONDERFUL!!! I’ve been asked to make roasted vegetables for a dinner this weekend (I usually roast brussel sprouts, broccoli, potatoes) and everyone loves the flavor (just olive oil and spices.) I was wondering if the dressing changes the nuttiness of the veggies–I have a daughter who does not like mustard or balsamic vinegar, but can sometimes sneak it in without her knowing!
    Should I save this for another time or go ahead and try it?
    Thank you!

    Reply
    • victor

      June 01, 2017 at 10:47 pm

      Oh, that would be almost impossible for anyone to answer as tastes differ. I would go with tried and and true if I wanted to be on the safe side, or make half with the dressing and the other half with just the olive oil. Personally, I think the dressing really enhances the nuttiness of the roasted veggies. I wouldn’t have any other way.

      Reply
  44. Joanna

    May 26, 2017 at 9:28 pm

    Roasted veggies don’t get any better than this if you ask me. The dressing is SUPER! I enjoyed eating just the veggies on their own. So tasty and full of flavor! A+++.

    Reply
  45. Phyllis

    May 02, 2017 at 5:05 pm

    Will definitely have to try these.

    Reply
  46. Anna

    April 24, 2017 at 2:43 pm

    I liked the recipe a lot. The veggies came out properly cooked, but the dressing was the real star – very balanced and flavorful. Will be making again soon.

    Reply
    • victor

      April 24, 2017 at 4:29 pm

      Fantastic! Thanks for your feedback.

      Reply
  47. Paula

    March 26, 2017 at 9:08 am

    Looking forward to trying this, I LOVE roasted vegatables, but I am not too good at it, I usually buy them!

    Reply
    • victor

      March 26, 2017 at 9:13 am

      Oh, this one is super easy. Just peel, cut, toss with the seasoning and bake. That’s it. Can’t mess it up.

      Reply
  48. Julia

    March 05, 2017 at 3:22 pm

    I recently made this recipe for my family and they loved it, the flavors were amazing and it was so easy to make. It is now a family favorite. Thank you so much for this recipe.

    Reply
    • victor

      March 05, 2017 at 3:23 pm

      You are very welcome!

      Reply

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