SPOG Roasted Vegetables

SPOG Roasted Vegetables

Some recipes are for special occasions. This one's for Tuesday.

SPOG Roasted Vegetables is the kind of dish that earns a permanent spot in your weekly rotation — not because it's fancy, but because it's reliable. Two pounds of whatever vegetables are sitting in your fridge, a drizzle of olive oil, and a generous shake of Cousin Tony's™ SPOG. That's it. Into a 425°F oven for 25 minutes and you've got something that tastes like you actually tried.

Potatoes, carrots, broccoli — or whatever needs to get used up. SPOG handles the seasoning so you don't have to think about it. This is exactly why we say SPOG belongs next to your stove, not buried in the spice cabinet.

Ready in under 30 minutes. Serves 4-6. Zero excuses.

SPOG Roasted Vegetables

Cousin Tony's™
Servings

4-6

Prep Time

10 minutes

Cook Time

25 minutes

Cuisine

American

Category

Side Dish

This is the everyday recipe, the one that shows SPOG isn't a special-occasion purchase. It's what should be living next to your stove instead of the plain salt and pepper shakers.

Ingredients

  • 2 lbs mixed vegetables (potatoes, carrots, broccoli, or whatever's in the fridge), chopped
  • 3 tbsp olive oil
  • 2-3 tbsp Cousin Tony's™ SPOG

Directions

  1. Preheat oven to 425°F
  2. Toss the chopped vegetables with olive oil and SPOG until evenly coated
  3. Spread in a single layer on a baking sheet
  4. Roast for 20-25 minutes, stirring once halfway through, until tender and browned at the edges
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