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The carrots were amazing! Roast 2 pounds of baby carrots in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. Take out of the oven and drizzled with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes. Rroasted to perfection, still a little crunchy & tasted wonderfuly.

Just A Pinch Recipesfrom Just A Pinch Recipes

Twice Baked Potato Rounds

Twice Baked Potato Rounds; just 40 min in the oven with butter and seasonings and then melt the cheese and add the good toppings

Kalyn's Kitchen®from Kalyn's Kitchen®

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Roasted green beans and mushrooms: Put trimmed green beans and sliced mushrooms in a gallon ziploc with 2 Tbs each of olive oil and balsamic vinegar. Shake to coat, then spread evenly on a rimmed baking sheet. Roast at 450 for 20ish minutes, then sprinkle with kosher salt, pepper and parmesan.

food.comfrom food.com

Easy Garlic Chicken Recipe

Baked Garlic Brown Sugar Chicken. 4 skinless breasts, 4 T. brown sugar, 2 T. minced garlic, 1 T. olive oil. 500 degree oven 15-30 minutes. (If using fresh garlic, saute in oil - I just used from a jar & skipped that step.) Mix together br. sugar, garlic & oil. Spread over chicken & bake. (Sprayed baking dish).

The most Ah-Mazing Roasted Potatoes! These are so stinkin easy to make! Cook a pierced potato in the microwave for 6-7 mins. (flip every couple mins.) til soft all the way thru. Cut in half, then into squares (just down to skin). Season with butter, parmesan Lawrys. Place in oven on aluminum foil-lined pan and BROIL for 10-15 mins. Enjoy!!!

Serious Eatsfrom Serious Eats

Ultra-Crispy Roast Potatoes

Ultra-Crispy Roast Potatoes..one of my favorite side dishes. Microwave quartered potatoes for 10 minutes. Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the potatoes, and sprinkle with oregano. Put in a hot oven 450 degrees for about 20-25 minutes.

2 pounds potatoes (unpeeled, washed and cut into chunks) 1/2 cup ranch dressing (bottled, not packet) 1/4 cup shredded cheddar cheese, plus more for topping (if desired) 1/4 cup crumbled, cooked bacon 1 tablespoon dried dill weed 3 scallions, washed and chopped Salt Pepper Non-stick cooking spray