1Roasted Vegetables
Roasted Vegetables SERVES 4-6
INGREDIENTS
DIRECTIONS
TIPS
2-3 carrots, peeled and cut into small strips 1-2 sweet potatoes, peeled and cut into small chunks 1 sweet onion, quartered and cut into small chunks 3-4 garlic cloves, peeled and chopped Dried basil (as desired) 2 Tbsp. olive oil Sea salt to taste Cracked black peppercorns to taste 1. Preheat oven to 450 degrees. 2. Add prepared vegetables and olive oil to large zip top plastic baggie. Shake well to coat vegetables with olive oil. 3. Add vegetables to a large casserole dish or baking pan. 4. Sprinkle vegetables with light coating of dried basil. 5. Add sea salt and cracked peppercorns to taste. 6. Bake for 30 minutes or until vegetables are soft and slightly cartelized. For a different flavor, replace dried basil with dried rosemary or thyme. Experiment with your favorite vegetables including parsnips, rutabagas and shallots.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
TIPS
2-3 carrots, peeled and cut into small strips 1-2 sweet potatoes, peeled and cut into small chunks 1 sweet onion, quartered and cut into small chunks 3-4 garlic cloves, peeled and chopped Dried basil (as desired) 2 Tbsp. olive oil Sea salt to taste Cracked black peppercorns to taste 1. Preheat oven to 450 degrees. 2. Add prepared vegetables and olive oil to large zip top plastic baggie. Shake well to coat vegetables with olive oil. 3. Add vegetables to a large casserole dish or baking pan. 4. Sprinkle vegetables with light coating of dried basil. 5. Add sea salt and cracked peppercorns to taste. 6. Bake for 30 minutes or until vegetables are soft and slightly cartelized. For a different flavor, replace dried basil with dried rosemary or thyme. Experiment with your favorite vegetables including parsnips, rutabagas and shallots.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
