2 SMALL YELLOW SQUASH CUT IN QUARTERS
1 RED ONION CHOPPED
1 PKG OF BRUSSELS SPROUTS (SMALL ONES HALVED & BIG ONES QUARTERED
1 PKG OF OF SLICED MUSHROOMS. (TIP: DO NOT WASH MUSHROOMS, UNLESS YOU LET OUT TO DRY. THEY LEAVE TOO MUCH LIQUID IN THE BAKE)
1 PKG OF BABY CARROTS CHOPPED
1 PKG OF LIPTON'S GARLIC AND HERB SPICE
1/4 CUP OF 100% OLIVE OIL (TIP: EVOO IS JUST MADE TO TOP SOMETHING OFF AT THE END. USE THE WHOLE OLIVE OIL TO COOK WITH.)
1/4 CUP OF CREAM SHERRY
PREHEAT OVEN TO 375 DEGREES
MIX ALL THE VEGETABLES IN A LARGE BOWL WITH LIPTON PKG, OLIVE OIL, AND SHERRY. BEST WAY TO MIX IT IS WITH YOUR HANDS SO ALL THE SEASON IS DIVIDED. LITTLE SALT IF YOU PREFER, BUT IT WAS GOOD WITHOUT.
NEXT PUT THE MIX IN A CASSEROLE DISH AND EVEN OUT.
THEN PUT TURKEY LOIN ON TOP.
BAKE FOR ONE HR AND HALF AND FLIP HALFWAY.
WILL BE READY WHEN TURKEY REACHES 16O DEGREES.
BEFORE:
