Garlic Roasted Cherry Tomatoes

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
This recipe for garlic roasted cherry tomatoes just couldn’t be easier, and will make your entire house smell incredible as it bakes! It makes a wonderful side dish, although I sometimes just eat a big whole of it for dinner! If you remove the bread crumbs and parmesan cheese, you could easily use these as a delicious mix in for pasta.

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic, basil, olive oil and salt mixture.
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R

Garlic and Parmesan Roasted Cherry Tomatoes [ Recipe by Neshikot.com ]

Ingredients:
20 oz cherry tomatoes, washed and sliced
2 tablespoons garlic olive oil (regular olive oil will work as well)
4 tsp minced garlic
1 tsp chopped basil
1/4 tsp salt
1/4 cup whole wheat bread crumbs
1/4 cup grated parmesan

Directions:
Preheat oven to 375. Line a baking sheet with parchment paper.

Wash and slice cherry tomatoes and place into large mixing bowl. In a separate, small bowl, mix together the garlic, basil, garlic olive oil, and salt. Toss mixture with tomatoes. Mix in bread crumbs and parmesan and toss well.

Pour tomato mixture onto baking sheet, in a single layer.

Bake for 35-40 minutes, removing from the oven once around the 20 minute mark to move the tomatoes around a bit, and rotate the baking sheet. Keep checking tomatoes frequently at the end to make sure none of them are burning. Remove and serve!

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R

Roasted Sweet Potatoes, Carrots, Onions and Cranberries

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This dish is delicious because of the natural sweetness of the sweet potatoes, carrots and cranberries. It’s *almost* like eating dessert for dinner, and it’s filled with so many great nutrients, you don’t have to feel guilty! Between the sweet potatoes and the carrots, it is filled with Vitamin B6, Vitamin C, iron, Vitamin A and many more. It definitely feels like a fall-inspired dish, but I love making it all year round.

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You know this has to be good for you when you see how bright and beautiful your orange veggies are!

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Roasted Sweet Potatoes, Carrots, Onions, and Cranberries [ Recipe by Neshikot.com ]

Ingredients:
2 large sweet potatoes (I find them easier to chop if I look for long, thin sweet potatoes)
4 large carrots
1 onion (medium)
1/2 cup dried cranberries
1/4 cup garlic olive oil (regular olive oil will work as well)
2 teaspoons garlic powder
2 tablespoons lemon juice
Dash of garlic salt

Directions: 
Preheat oven to 400 degrees.

Wash, peel, and chop sweet potatoes, carrots and onion. Chop the sweet potatoes into slices roughly 2″ x 1″, and try to make them all roughly the same size. Chop the carrots into pieces roughly 1″ x 1″, again aiming to make each piece roughly the same size. Chop the onion into large slices, about 2″ x 1″. Place them all in a large bowl, and pour in the dried cranberries.

In a bowl, mix together the olive oil, garlic powder, lemon juice and garlic salt. Pour mixture over potatoes, carrots, onions, and cranberries. Mix well to ensure all of the veggies are coated.

Lightly oil a 13×9″ baking dish and pour everything into the dish. Cover with tin foil, and bake at 400 degrees for about 30 minutes. Remove foil from dish and bake another 15-20 minutes, or until the sweet potatoes and carrots are cooked and beginning to look golden, checking regularly to make sure they aren’t burning.

Inspired by:
How Stuff Works and In Sonnet’s Kitchen

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