Tonight we’re having the leftover half of the spatchcocked chicken from last week, but the veggies were so good, there were no leftovers. So tonight, I did just veggies from scratch to go with the chicken. (The chicken was amazing too, but there were only two of us, and good portion control is a goal, so we Food-Saver-ed and froze half of of the chicken.)
- Baby carrots
- Cauliflower, frozen florets
- Red potatoes, cut into eighths
- Red onion, about a third, cut into chunks
- Mushrooms, cut in half
After cutting up all the veggies that needed cutting, I seasoned them with SPG (salt, fresh ground black pepper and garlic powder) and spritzed them with canola oil.
I added them to the Ninja Foodie, put it on roast setting for 15 minutes, stirring throughout cooking. Toward the end, I added a splash of chicken broth.
(Note: Next time I think I would roast the veggies for 20 minutes. The carrots and potatoes were a little more firm than I prefer. I will vary next time and update the preferred recipe.)
Here’s how they looked served with the leftover chicken. Not pictured but I added a drizzle of Trader Joe’s Balsamic Glaze.