rice beans sides
Creole Lady Roasted Vegetables
Simple sides with serious Southern character.
A medley of seasonal vegetables roasted at high heat with Creole Lady until caramelized and deeply savory. This is the side dish that gets requested again and again — and it goes with absolutely everything.
Preparation
- 01
Preheat oven to 425°F. Line two sheet pans with parchment paper or foil. Prep all vegetables and spread them in a single layer across the two pans — do not crowd or they will steam instead of roast.
- 02
Drizzle olive oil over vegetables. Sprinkle Creole Lady and Tuxedo over everything and add minced garlic. Toss to coat evenly using your hands or tongs. Spread back into a single layer.
- 03
Roast at 425°F for 20 minutes. Rotate pans and stir once halfway through. Continue roasting for another 10 minutes until edges are caramelized and slightly charred.
- 04
Remove from oven, immediately squeeze lemon juice over vegetables and toss. Taste and adjust with extra Tuxedo if needed. Transfer to a serving platter and garnish with fresh parsley. Serve as a side or over rice, couscous, or pasta.
Ingredients
- Green zucchini, cut into half-moons2
- Yellow squash, cut into half-moons2
- Brussels sprouts, halved2 cups
- Creole Lady seasoning2 tsp
- Tuxedo (salt & pepper)1 tsp
- Olive oil3 tbsp
- Garlic, minced3 cloves
- Fresh lemon juice1 tbsp
- Fresh parsley, choppedfor garnish