DTT Roasted Root Vegetables
Roasted Root Vegetables Serves 8-‐10
Ingredients • 2-‐3 organic carrots, peeled and cut into small strips • 1-‐2 sweet potatoes, peeled and cut into small chunks • 1 organic sweet onion, quartered and cut into small chunks • 3-‐4 garlic cloves, peeled • Dried basil (as desired) • 2 Tbsp. extra virgin olive oil • Sea salt to taste • Cracked black peppercorns to taste Directions 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. Sprinkle vegetables with light coating of dried basil. Add sea salt and cracked peppercorns to taste.
Tips ü Replace dried rosemary or thyme instead of dried basil or in addition! ü Experiment with your favorite vegetables.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
Ingredients • 2-‐3 organic carrots, peeled and cut into small strips • 1-‐2 sweet potatoes, peeled and cut into small chunks • 1 organic sweet onion, quartered and cut into small chunks • 3-‐4 garlic cloves, peeled • Dried basil (as desired) • 2 Tbsp. extra virgin olive oil • Sea salt to taste • Cracked black peppercorns to taste Directions 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. Sprinkle vegetables with light coating of dried basil. Add sea salt and cracked peppercorns to taste.
Tips ü Replace dried rosemary or thyme instead of dried basil or in addition! ü Experiment with your favorite vegetables.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
