Roasted Veggies and Red Potatoes

Roasted Veggies and Red Potatoes
I am always looking for ways to fix veggies that the kids will thoroughly enjoy. I have found the favorite so far! Mikey usually doesnt care for Broccoli, unless its smothered in cheese. These, he ate every single one of them. AND said they were sooo good! I dont think I ever want to boil veggies again!

8 red potatoes quartered into bite size pieces
24 baby carrots
1 large broccoli floret, cut into small sizes
1 bell pepper sliced into 3/4 inch strips
4 tomatoes, quartered (these were from my tomato plant!)
1/4 cup olive oil, divided
4 minced garlic cloves
1 Tb Rosemary
1 Tb sweet basil
1 Tb Italian herbs
1/2 shredded fresh Parmesan cheese

Heat oven to 425
Mix the 1/2 the olive oil with 1/2 the garlic and herbs in a large bowl with lid or freezer bag.
Place potatoes and carrots in bowl or bag and shake until well covered.
Pour out into a baking dish or cookie sheet
Make sure potatoes are cut side down, skin side up.
Place in oven on bottom rack and set timer for 40 min
Put the rest of the olive oil, garlic and herbs in the bowl or bag
Put the broccoli, pepper and tomatoes in and shake well.
Put on another cookie sheet and put in oven when there is 20 min left.
Keep an eye on everything.
When tops of broccoli turns brown it is done.
Pepper and tomato skins should be slightly blackened
Potatoes should be crisp and browned on bottoms
Carrots should be smaller and withered looking.
Take everything out and put in the large bowl that still has the left over oil and herbs in it
Put Parmesan cheese on top and shake until well covered.
Place back in oven for 2-3 minutes till cheese is slightly melted.

*I had about 2 cups of leftovers, so the next night I put them in a 8x8 baking dish, sprinkled with goat cheese, and mozzerrella and baked in the oven at 350 for 18 min. Yummy!

Korean Baby Back Ribs

BabyBack Ribs
I got the idea for this recipe off the internet from another Food Blogger. I love using my crockpot. I love the smell of yummy food simmering all day. No need for air fresheners! These fall off the bone at 8 hours cooking, so if you like eating them off the bone, cook it for 6 hours.

large package Baby back ribs
1 cup soy sauce
1 cup brown sugar
1 Tb fresh minced ginger
1 Tb minced garlic
1/2 cup beef broth
5 whole jalapeno peppers*****

Place ribs in crock pot
Whisk soy sauce, brown sugar, ginger, garlic and broth in small bowl
Pour over ribs
Turn ribs to coat well
Place whole jalapenos on top
Cook low for 6-8 hours
Yummy!

*****EDITED: After we finished eating this last night, I put it in a tupperware and into the fridge. I warmed it up tonight and put it in taco shells. It was very tasty for us, but way way(!) too spicy for the boys. The first night, the spice was there, but much too spicy tonight for leftovers, so next time I will put in only 2 jalapenos.
They ended up eating only the roasted veggies I cooked again tonight.