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]
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
1
Preheat oven to 400 degrees F.
2
Grease an 11 by 17-inch baking sheet with extra-virgin olive oil.
3
Place vegetables in a bowl. Add the dried herbs, salt, pepper, and remaining oil.
4
Toss well, evenly coating all the vegetables.
5
Spread the vegetables evenly on the baking sheet. Bake for 40 minutes.
6
Serve the vegetables over rice for a complete meal.
CategoryVegetables
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
