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Roasted veggies are a beloved go-to, but the accompanying cleanup is, well…a pain. Enter this recipe for baby vegetables with orange and thyme, from Louise Kenney’s Dinner’s in the Bag. It’s flavorful and easy, with pretty much no cleanup.
“This is a great side dish,” she writes, “and would go well with a roast chicken or as an accompaniment to a whole baked salmon. The vegetables steam and come out on the firmer side of al dente, so if you prefer yours cooked a little more, add ten minutes to the overall cooking time.”
Recipe excerpted with permission from Dinner’s in the Bag by Louise Kenney, published by Quadrille, February 2020.
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