Perfect with any leftovers. In fact, we used these with the previous couscous recipe.

Make some brown rice (I usually make with veggie stock instead of water) and a salad. Roast whatever frozen veggies you have left (with some rosemary) and then you another quick, easy, and healthy dinner for the night! When roasting, set the oven to 450 and spread your veggies on wax paper. Drizzle olive oil, add salt, pepper, rosemary, and garlic powder. It took about a half hour but the asparagus was done before the potatoes so I took that out and left the rest in.

roasted veggies on pan

roasted veggies