Confetti Potatoes

• 1 package frozen organic O'Brien potatoes
• 1/2 package organic mixed baby peas and carrots
• 1/4 package organic corn
• 0.25 (16 ounce) package green beans, 16 oz. (you may need to chop these smaller for younger kids before you cook)
• 1/8 teaspoon turmeric or 1/8 teaspoon favorite curry powder
• olive oil, to coat

1. 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
2. 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
3. 3. You now have a choice in cooking methods:.
4. a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
5. b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
6. Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
7. Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!

potatoes, carrots, corn, green beans, turmeric, olive oil

Taken from www.food.com/recipe/confetti-potatoes-364216 (may not work)