We love doing roasted vegetables as a easy, but yummy side with lots of our meals at my house. We just made these yesterday with a sirloin steak and salad as well. We usually just do them the same way every time, but we added a special ingredient this time. I thought cashews were a great touch to this recipe, and I hope you all like it. I actually had the vegetables all ready to go in the oven, and my husband suggested cashews. I loved it! When you add the cashews you could either chop them finely, chop them in half or put them in whole. How ever you would like to do it. I just think that it gives this recipe a nice difference from other roasted  vegetable recipes.

• 4 whole Small Red Potatoes
• ½ slices Onion
• 2 whole Carrots
• 1 whole Zucchini
• ½ cups Cashews
• ⅓ cups Olive Oil
• ½ teaspoons Garlic Powder
• ½ teaspoons Dried Parsley
• Salt And Pepper

Chop vegetables. Throw diced and chopped vegetables in a large bowl. Add cashews. (I chopped the cashews in half, but you can add them whole if you would like. Also, if you love cashews, you can add more.)

Add the olive oil, garlic powder, dried parsley, salt and pepper. Transfer to a baking sheet or dish and broil on medium for 10 minutes until the vegetables are tender.