Name: ROASTED FALL VEGETABLES
Ingredients: 1/4 cup extra-virgin olive oil; 3 medium carrots, cut into 1 inch chunks; 2 cups Brussels sprouts, halved; 3 cups fingerling potatoes, halved; 3 medium parsnips, cut into 1 inch chunks; 1 Tablespoon dried thyme; 1 teaspoon mushroom powder; Sea salt and freshly ground pepper, to taste

ROASTED FALL VEGETABLES

Parsnips, carrots, and Brussels sprouts are the perfect complement to your Fall menu. From a TCM perspective, these vegetables help support the functioning of your Lung/Large Intestine, Liver and digestive system.

[cooked-sharing]

Yields1 Serving

1/4 cup extra-virgin olive oil

3 medium carrots, cut into 1 inch chunks

2 cups Brussels sprouts, halved

3 cups fingerling potatoes, halved

3 medium parsnips, cut into 1 inch chunks

1 Tablespoon dried thyme

1 teaspoon mushroom powder

Sea salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet with extra-virgin olive oil.