Roasted Baby Carrots

Source: https://www.kitchenathoskins.com/roasted-baby-carrots/

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings

Ingredients:
1 pound baby carrots
2 tablespoons light brown sugar not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper

Instructions
Pre heat oven to 450°F.
Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
Bake for 15 minutes.
Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
Place pan on a wire rack to cool and serve hot.

Vegetarian Tater Tot Casserole

Source: https://urbanfarmie.com/tater-tot-casserole/ 

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1hour 

Ingredients 

1 tablespoon olive oil 

1 large onion, finely chopped 

2 cloves garlic, minced (1/2 tsp garlic powder)

1 cup frozen mixed vegetables

10.5 ounces condensed cream of mushroom soup (1 can)

 ½ cup sour cream 

1 teaspoon smoked paprika (THIS IS NOT THE SAME AS REGULAR PAPRIKA!)

½ teaspoon dried oregano

½ teaspoon salt 

¼ teaspoon black pepper 

15 ounces frozen tater tots 

Instructions 

Preheat your oven to 375°F (190°C). Grease a 6x9-inch baking dish and set aside. (I used an 8 by 8)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. 

Add the minced garlic and cook for an additional minute. 

Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they begin to thaw and are heated through. 

Stir in the condensed cream of mushroom soup and sour cream until well combined. 

Add the smoked paprika, oregano, salt, and pepper. Cook for 2 minutes. 

Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. 

Arrange the frozen tater tots in a single layer on top of the mixture, covering the entire surface. 

Bake in the preheated oven for 30 minutes until the tater tots are golden and crispy. 

Remove the casserole from the oven and let it sit for a few minutes.

Veggie-Loaded Lasagna Soup (vegetarian)

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients
2 tablespoon olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini) (I used bell peppers because I didn't have zucchini)
3/4 teaspoon salt, divided
2 tablespoons balsamic vinegar (I used apple cider vinegar with a bit of sugar)
2 cups pasta sauce
2 cups vegetable broth (I used chicken broth; 2 cups made for a very thick soup; you could easily double it)
3-4 cups loosely packed baby spinach roughly chopped 
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces (I used oven-ready)
1/3 cup grated parmesan cheese optional
shredded mozzarella cheese and/or ricotta cheese, for serving optional
fresh basil, chopped for garnish, optional

Instructions
Heat olive oil in a large pot over medium-high heat. 

Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. 

Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. 

Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan (if using) and let the spinach wilt in the hot soup for a minute or two. 

Taste soup for seasoning and add more salt and pepper as needed.
Ladle soup into bowls and sprinkle with a little shredded mozzarella and/or top with a dollop of ricotta cheese, if desired. Sprinkle with fresh basil and enjoy.