This is a versatile recipe that can be made with any vegetables you have on hand. We chose root vegetables as well as greens to support the digestive system.

Yields1 Serving
 Choose your favorite seasonal vegetables
 6-8 Brussel sprouts, cut in half
 1/4 pound of asparagus, cut into 2-inch strips
 1/2 bunch of broccoli rabe, chopped into 2-inch strips
 1/2 sweet potato cut into chunks
 2 cloves of whole garlic
 14 cup of olive oil
 1 teaspoon of salt
 Cracked pepper to taste
1

Place all the vegetables and garlic in a large bowl.

2

Coat vegetables with a mixture of olive oil, salt, and cracked pepper.

3

Place vegetables in a covered casserole and bake for 30 minutes in a 375-degree oven.

4

Meanwhile, saute the onions in oil until they turn golden. Place on the side.

5

When the vegetables are tender, serve and top with the golden onion topping.

CategoryCooking Method

Ingredients

 Choose your favorite seasonal vegetables
 6-8 Brussel sprouts, cut in half
 1/4 pound of asparagus, cut into 2-inch strips
 1/2 bunch of broccoli rabe, chopped into 2-inch strips
 1/2 sweet potato cut into chunks
 2 cloves of whole garlic
 14 cup of olive oil
 1 teaspoon of salt
 Cracked pepper to taste

Directions

1

Place all the vegetables and garlic in a large bowl.

2

Coat vegetables with a mixture of olive oil, salt, and cracked pepper.

3

Place vegetables in a covered casserole and bake for 30 minutes in a 375-degree oven.

4

Meanwhile, saute the onions in oil until they turn golden. Place on the side.

5

When the vegetables are tender, serve and top with the golden onion topping.

VEGGIE ROAST

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