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.

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
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.

CategoryCooking Method

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

Directions

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.

ROASTED FALL VEGETABLES