Rosemary and Garlic Roasted Vegetables #KraftFreshTake

When I was growing up, I never once thought that I’d be telling anyone that my favorite part of the grocery store was the fruits and vegetables sections. Sure when I was little I use to run through there and grab strawberries or apples for the buggy (shopping cart), but that was about it. My heart was given to the pop-tart and fruit roll up sections.

But now? The middle section of the grocery store is almost foreign to me. Not totally… but I admit to spending a lot more time on the outside walls of the grocery store.

I mean look at those purple potatoes! It’s like vegetable candy! haha

When I go into the grocery store now, the fruit and veggie section is where I head to first. I love all of the colors and I love trying out new things now. In the past 2 weeks, I’ve cooked my first eggplant and cooked with leeks for the first time. YAY for new things!

Speaking of new things, I want to know, have you tried the new KRAFT Fresh Take? I used it some before, but only to coat chicken or pork before baking it. Sort of like “Shake-n-Bake”… well that’s what I thought it was at first, but this KRAFT Fresh Take has a lot more flavor in my opinion.

KRAFT contacted me a few weeks ago and asked me if I would be willing to come up with some new, fresh and tasty recipes using KRAFT Fresh Take! I knew I’d enjoy the “challenge”. 

If you haven’t heard of KRAFT Fresh Take, let me take a second to tell you about them. They are convenient, little bags of flavor! Seasoned breadcrumb & cheese mixture that can be found in your local supermarket in the cheese/refrigerated section and it comes in these flavors: Italian Parmesan, Cheddar Jack and Bacon, Savory Four Cheese, Southwest Three Cheese, Rosemary and Roasted Garlic, Chili Lime and Panko, Smokey Mesquite BBQ, Spicy Chipotle Cheddar and Classic Four Cheese.

My Variety was “Rosemary and Roasted Garlic“. I was also given a “challenge” card, to give me some ideas as well.  My challenge card wanted me to use green, purple and orange in my dish. Take around 30 minutes to create and be inspired by the Rosemary and Roasted Garlic! I also needed to create the great tasting dish with fresh ingredients.

I went with Rosemary and Garlic Roasted Vegetables and Seasoned Chicken Breast. It was so quick and so good. When I asked my husband for his opinion  he said “You know it’s good if a guy that doesn’t normally want to eat vegetables can’t stop eating it.”

You’ll need:

To Start, preheat the oven to 425F.

Chop the zucchini, eggplant and blue potatoes. 

Slice the carrots.

Slice and dice the sweet potatoes into small bites (the smaller they are the faster they’ll cook)

Lay the vegetables out onto a sheet pan.

Drizzle with olive oil. Toss and drizzle a little more. 

Open the pack of KRAFT Fresh Take Rosemary and Roasted Garlic. 

Mix together the cheese and the breadcrumbs. Sprinkle some of it onto the vegetables and mix throughout. Sprinkle a handful over the top of the vegetables. 

Place into the oven and roast/bake for 20-25 minutes. (Or until vegetables are tender)

While the vegetables are cooking, cook the chicken. Sprinkle the chicken breast with salt and pepper. Cook in a large skillet until cook. (I normally over cook my chicken because I’m terrified of raw chicken)

Slice and serve along side of the Rosemary and Garlic Roasted Vegetables.

I also have a video for this recipe (be easy on me….it’s pretty much like the 2nd  “real video” I’ve ever made haha)

🙂

(Printable Recipe Here)

Rosemary and Garlic Roasted Vegetables #KraftFreshTake

by Angie Barrett March-1-2013

Ingredients

1 pack of KRAFT Fresh Take Rosemary and Roasted Garlic   2-3 zucchini  2 sweet potatoes  3 large carrots  2-3 handfuls of small purple potatoes  1 Eggplant  Olive Oil  **Optional — Chicken Breast, Salt and Pepper**

Instructions 

Preheat the oven to 425F.

Chop the zucchini, eggplant and blue potatoes. 

Slice the carrots.

Slice and dice the sweet potatoes into small bites (the smaller they are the faster they’ll cook)

Lay the vegetables out onto a sheet pan and drizzle with olive oil. 

Open the pack of KRAFT Fresh Take Rosemary and Roasted Garlic. Mix together the cheese and the breadcrumbs. Sprinkle some of it onto the vegetables and mix throughout. Sprinkle a handful over the top of the vegetables. 

Place into the oven and roast/bake for 20-25 minutes. (Or until vegetables are tender)

While the vegetables are cooking, cook the chicken.  Sprinkle the chicken breast with salt and pepper. Cook in a large skillet until cook. (I normally over cook my chicken because I’m terrified of raw chicken)

Slice and serve along side of the Rosemary and Garlic Roasted Vegetables.

To get more information visit KRAFT Fresh Take Like them on Facebook  Or Follow them on Twitter  Check out the hashtag #KraftFreshTake on twitter for more great recipes using KRAFT Fresh Take KRAFT did compensate me for this post but as always the opinions in this post are 100% mine.