How to Make Roasted Veggie Salad plus Exposing Credit Card TRAPS

Tonight we’re making a cozy vegetarian dinner that can totally be vegan, gluten-free, potluck-friendly, and perfect for any party or holiday gathering. We’re roasting veggies, adding pumpkin seeds, a drizzle of maple syrup makes an appearance, a lot of other things, and turning it into one of the easiest vegetarian dinner recipes you can whip up while talking about something way crunchier... the dangers of credit cards, and why those “easy swipe” habits can sneak up on you fast.

What’s inside:
how to roast vegetables the right way
seasoning + oven tips for perfect texture
hidden credit card traps & the holiday trap
cooking + life lessons you didn’t ask for but definitely need!
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Roasted Vegetable Salad with Maple Vinaigrette
Ingredients & Instructions

Vegetables for roasting: Toss about 4 cups of vegetables with oil and salt. Roast on 425 for about 30 minutes or until fork tender.
Diced Sweet Potatoes or Butternut Squash
1/2 cup Olive Oil
tsp salt
Optional Veggies:
Multi-Colored Carrots (peeled, washed, and chopped)
Brussel sprouts (Cleaned, Halved)
Bell Peppers (Cleaned, sliced in large wedge)
Sweet Onions (Quartered)
Cauliflower Florets
Zucchini (large pieces)
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Vinaigrette Recipe: Combine and whisk following ingredients (Option: Buy Vinaigrette and add 1 Tbs maple syrup per cup of dressing)

1/2 cup olive oil
1/2 cup balsamic vinegar
1 TBS Dijon Mustard
1 TBS Real maple syrup (or honey)
2 tsp salt
1/2 tsp pepper
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Toppings: To be added and tossed at your pleasure
Feta cheese (crumbled)
Roasted Pistachios (shelled)
Pecans
Candied Pecans
Dried cranberries or cherries
raisins
Roasted pumpkins seeds
fresh baby spinach

Stuff you might need for preparing this:
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Perfect Rice Paddle: https://amzn.to/3Mqv90m
Baking Sheets: https://amzn.to/4iHSzuk
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