Comments on: Two Awesome Veggie Sides…and a Blogger Tip!

By: Apple-Cranberry-Tangerine Sauce Recipe and Happy Thanksgiving | Aggie's Kitchen

Tue, 22 Nov 2011 15:06:30 +0000

[...] bringing this yummy cranberry sauce to Thanksgiving this year, along with some of these Roasted Green Beans with Shallots and Almonds, Roasted Carrots and of course my Nonna’s Italian Stuffing. Like I said…the sides are where it’s [...]

By: Easy Thanksgiving Recipe: Roasted Green Beans with Shallots and Almonds | Family Kitchen

Fri, 18 Nov 2011 17:05:08 +0000

[...] For recipe instructions on how to roast carrots see my post here on Aggie’s Kitchen. [...]

By: Louise

Louise — Sat, 11 Jun 2011 12:19:17 +0000

Hi Aggie, I just found your blog and I’m enjoying it very much. I am wondering why you roast the carrots at 400 and the beans at 425. It would be nice if they could cook at the same time. I roasted broccoli on the grill last night while the chicken was grilling. I look forward to reading all your posts.

By: Denise @ Creative Kitchen

Denise @ Creative Kitchen — Wed, 16 Feb 2011 02:59:35 +0000

Love roasted veggies too!! My favorite are sweet potatoes! What a great blogger tip. Do you know if the printable recipe would work for blogger blogs? Thanks!

By: Almond-Crusted Tilapia and a cookbook giveaway | Aggie's Kitchen

Almond-Crusted Tilapia and a cookbook giveaway | Aggie's Kitchen — Fri, 04 Feb 2011 15:56:14 +0000

[...] roasted up some broccoli and carrots along with some tomatoes at the same time to save time and to keep things easy on clean up [...]